Walnut Whip and Blue Cheese Bruschetta

• 50 g walnuts, toasted
• 50 g fresh white breadcrumbs
• 100 ml soya milk (or whole)
• 1 tablespoon lemon juice
• 200 ml olive oil
• 2 teaspoons walnut oil
• 6 slices bread, 1 . 5 cm thick
• 2 large garlic cloves, halved
• 2 tablespoons olive oil
• 14 teaspoon sea salt
• 150 g blue cheese
• 6 walnuts, toasted

1. Rub the skins off the toasted walnuts.
2. soak the walnuts and breadcrumbs in the mil and lemon juice for at least 1 hour, preferably longer.
3. Blend this mix at high speed, dribbling in the olive oil and walnut oil a little at a time as you would for mayonnaise.
4. If the whip looks too thick add a little warm water to slacken it.
5. Add seasoning to taste.
6. Toast the bread on a griddle until is slightly charred, then rub with the garlic and sprinkle with the olive oil and sea salt.
7. Spread the bread with the walnut whip then crumble the blue cheese over and gently warm under the grill, top with rocket and a whole walnut.

walnuts, fresh white breadcrumbs, soya milk, lemon juice, olive oil, walnut oil, bread, garlic, olive oil, salt, blue cheese, walnuts

Taken from www.food.com/recipe/walnut-whip-and-blue-cheese-bruschetta-412476 (may not work)