Pumpkin-Parmesan Toasts with Herb Pesto

Directions

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