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home > recipes > appetizers > parmesan and walnut bruschetta
Parmesan and Walnut Bruschetta 3 oz Parmesan cheese, about 3/4 cup grated 1/4 cup chopped walnuts salt 3/4 cup olive oil 1/4 loaf narrow French bread (about 2-1/4" diameter) Heat broiler. Grate cheese. Combine 1/2 cup of the cheese, 1/4 cup of the walnuts, and 1/4 tsp. salt in a food processor. Whir until the nuts are finely chopped. Add 1/4 cup of the oil and whir until fairly smooth. Cut bread on the diagonal into 1/2" slices. Brush both sides with remaining 1/2 oil. Toast bread under the broiler, about 30 seconds per side. Spread one side of each slice with walnut and cheese mixture. Sprinkle with the remaining 1/4 cup walnuts on the top. Broil until the cheese brings to melt, about 30 seconds. Gene Mariani Pittsburgh, PA USA

Parmesan and Walnut Bruschetta


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keyword: parmesan
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(posted May 26, 1998)

Parmesan and
Walnut Bruschetta

3 oz
Parmesan cheese, about 3/4 cup grated
1/4 cup chopped walnuts
salt
3/4 cup
olive oil
1/4 loaf narrow
French
bread (about 2-1/4" diameter)

Heat broiler.
Grate cheese. Combine 1/2 cup of the cheese, 1/4 cup of the
walnuts, and 1/4 tsp.
salt in a food processor. Whir until the nuts are
finely chopped. Add 1/4 cup of the oil and whir until fairly
smooth. Cut
bread on the diagonal into 1/2" slices. Brush both sides with remaining
1/2 oil. Toast
bread under the broiler, about 30 seconds per side. Spread
one side of each slice with
walnut and cheese mixture. Sprinkle with the
remaining 1/4 cup walnuts on the top.
Broil until the cheese brings to
melt, about 30 seconds.

Gene Mariani
Pittsburgh, PA
USA




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