Walnut Pesto and Arugula Bruschetta

Another easy appetizer or snack.

• Ready In: 22 mins
• Yields: 8 bruschetta

Ingredients

• 1  cup walnuts
• 3⁄4 cup  grated parmigiano-reggiano cheese
• 2  tablespoons unsalted butter
• 3⁄4 cup sun-dried tomato
• 1 1⁄2 cups extra virgin olive oil
• 8  slices baguette, 3/4 inch thick, cut on the diagonal
• 1⁄2 cup  baby arugula leaf

Directions

1. In a food processor, combine the walnuts, Parmigiano-Reggiano, butter, sun dried tomatoes, and ¾ cup olive oil.
2. Pulse until the tomatoes are pureed.
3. Add in the remaining oil and process until smooth, about 15 seconds.
4. Transfer to a bowl with a resealable lid and refrigerate until ready to use (there should be at least ½ inch of olive oil that sits on top of the pesto, if there isn’t, add more olive oil).
5. Bring to room temperature and stir thoroughly before serving.
6. Toast the baguette slices on a preheated panini grill for 1-2 minutes or in a toaster oven until crisp and lightly browned.
7. Spoon about 2 tablespoons of pesto over each baguette slice so that the bread is covered, crust to crust, with a thin slick of pesto.
8. Top with 2 or 3 leaves or arugula and serve immediately.