24, approximately 1/2″ thick, baguette slices
1/8 cup olive oil
1/4 cup basil pesto (homemade or store bought in the refrigerator section)
1/4 cup course chopped sun dried tomatoes (dried variety in bag; jar variety is OK too)
1/4 cup SP Natural Walnuts, chopped (optional: toasted)
Optional garnish: fresh basil, chiffonade or microgreens
Combine 3/4 cup Snack Primal Walnuts, water and garlic clove. Blend until light and fluffy, scraping the container edges as necessary.
Add the parmesan cheese, blend until well combined and fairly smooth.
Preheat oven to 350˚F. Brush one side of each baguette slice lightly with olive oil and bake until toasted and lightly browned 8-10 minutes.
Top each slice with 1 teaspoon pesto, 1 1/2 teaspoon walnut parmesan cream.
Add sun-dried tomatoes and walnuts. Garnish with basil or microgreens.