1/2 cup coarsely chopped California walnuts, divided
1/2 cup freshly grated Parmesan cheese, divided
2 tablespoons chopped fresh rosemary, divided
2 teaspoons minced garlic, divided
Sea salt and freshly ground pepper to taste
Preparation
Spread half the olive oil in bottom of a small baking sheet. Knead half the walnuts, cheese, rosemary, and garlic into the dough on a lightly floured surface.
Place on baking sheet and press into an oval using your fingers, stretching dough to about 3/4-inch thick. Let stand in a warm, draft free place for 30 minutes or until doubled in size.
Press indentations into the dough with your fingertips then drizzle with remaining olive oil. Top with remaining walnuts, cheese, rosemary, and garlic.
Sprinkle lightly with salt and pepper and let rise for 30 minutes more.
Preheat oven to 425°F. Bake for 20 minutes, or until surface is golden brown and bread is cooked through, tenting with foil if top browns too quickly.
Variation:
Add 4 ounces diced, sautéed pancetta or 1/2 cup chopped sun-dried tomatoes.
This kale farro salad is a celebration of autumn, featuring a medley of seasonal ingredients. Toasted walnuts help make the vinaigrette creamy and add a delicious nutty flavor, a perfect balance to the sweet and acidic flavors. Raw apple and fennel add a refreshing crunch to compliment the other earthy…
Create the vegan dumpling of your dreams with this pierogi recipe. Combine Italian walnut sausage with walnut sour cream to produce a plant-forward dish that tastes like Nonna made it.
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