Pumpkin-Parmesan Toasts with Herb Pesto

• 1 loaf 7-grain breadcrusts trimmed, bread sliced 1/3 inch thick and cut into thirty 3-by-1 1/2 -inch rectangles
• 1/4 cup walnuts
• 1 1/2 cups plus 2 tablespoons freshly grated Parmesan cheese
• 1 cup canned unsweetened pumpkin puree
• 1 teaspoon ground cumin
• Salt and freshly ground pepper
• 1 cup flat-leaf parsley leaves
• 1 cup (loosely packed) cilantro leaves
• 1/2 cup pure olive oil
• 2 tablespoons dill sprigs
• 1/4 teaspoon cayenne pepper

1. Preheat the oven to 400.
2. On a baking sheet, toast the bread for about 12 minutes, or until lightly browned.
3. Let cool.
4. In a cake pan, toast the walnuts for 3 to 4 minutes, or until browned.
5. Let cool.
6. Preheat the broiler.
7. In a medium bowl, combine 1 cup of the Parmesan with the pumpkin puree and 1/2 teaspoon of the cumin.
8. Season with salt and pepper.
9. In a food processor, pulse 1/2 cup of the Parmesan, the parsley, cilantro, oil, dill and walnuts until minced.
10. Add the cayenne and the remaining 1/2 teaspoon of cumin and season with salt and pepper.
11. Spread each toast with 1 heaping teaspoon of the pesto and top with 1 1/2 heaping teaspoons of the pumpkin mixture.
12. Arrange the toasts on a baking sheet and sprinkle with the remaining 2 tablespoons of Parmesan.
13. Broil for 1 to 2 minutes, or until lightly browned on top.
14. Serve warm or at room temperature.

bread, walnuts, parmesan cheese, pumpkin puree, ground cumin, salt, flatleaf parsley, cilantro, olive oil, dill sprigs, cayenne pepper

Taken from www.foodandwine.com/recipes/pumpkin-parmesan-toasts-with-herb-pesto (may not work)