Recipe: Parmesan and Walnut Bruschetta

Parmesan and Walnut Bruschetta
rec.food.recipes/Robyn Walton/1996
Makes 24

These delicious hot hors d'oeuvres are perfect with a glass of red wine before dinner. Or serve them as a special bread alongside a bowl of soup.

1 (3 oz.) pkg. Parmesan cheese (about 3/4 cup grated)
1/2 cup chopped walnuts
1/4 tsp. salt
3/4 cup olive oil
1/2 loaf (4 oz.) narrow French bread

Heat broiler.

Combine 1/2 cup cheese, 1/4 cup walnuts and the salt in a food processor. Process until finely chopped.

Add 1/4 cup oil and process until fairly smooth.

Cut bread on the diagonal into 24 half inch slices. Brush on both sides with remaining 1/2 cup oil.

Toast bread on baking sheet under the broiler, about 30 seconds per side.

Remove from oven and spread one side of each slice with walnut cheese mixture. Sprinkle with remaining cheese. Press remaining walnuts on top.

Broil until cheese begins to melt, about 30 seconds. Serve immediately.