Herb & Almond Bruschetta

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author Liz Quaid


  • 1 cup herb of choice; I prefer parsley with this recipe
  • 1/3 cup Marcona Almonds; roughly chopped
  • 1/4 cup olive oil
  • 1-2 cloves garlic; grated
  • 1/2-1 lemon
  • 4-6 slices sourdough
  • 1-2 tbsp grated Parmesan cheese; for topping
  • salt / pepper; to taste


  1. Prepare the herbs and set aside; remove the leaves from the stem, this can be done with your hands, and the leaves can be roughly torn apart, remain whole or prepared as desired 

  2. In a small bowl, grate garlic, add olive oil and set aside

  3. Roast the almonds in a pan over medium heat for about 3-4 minutes; since Marcona almonds are usually pretty oily I didn't use any extra oil in the pan and you really just want them to be a nice golden brown when they're done

  4. While almonds are roasting, toast your slices of sourdough; plate and set aside

  5. Remove the almonds from the pan and put them directly in the bowl with garlic + olive oil, this should be done while they're still hot, and right away you should stir the contents of the bowl to combine

  6. *que heavenly roasted garlic aroma*

  7. While the almonds, garlic and oil are still warm and fragrant, add your herbs, season with generous amounts of salt/pepper and the juice of 1/2-1 lemon. Spoon over toasted sourdough and serve with a little sprinkle of parm