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25 minutes
Prep: 5 minutes
Cook: 20 minutes
414 calories per serving view nutrition facts
2 servings
suggest servings
| 1/2 | cup | walnuts | coarsely chopped |
| 2 | teaspoons | olive oil | |
| 1 | pinch | cayenne pepper | |
| 1 | pinch | oregano | (dried) |
| 1 | pinch | salt | |
| 1 | pinch | sugar | |
| 4 | slices | whole wheat bread | honey, lightly toasted, or 2 honey-wheat English muffins (split) |
| 6 | tablespoons | cheese spread | garlic and herb (or garlic and herb goat cheese or cream cheese spread), room temperature |
| 1 | cup | blueberries | (fresh) |
| 1 | cup | watercress |
1. Preheat oven to 325°F.
2. Toast walnuts in oven until slightly browned (approximately 15 minutes). While hot, toss walnuts with olive oil and spices; allow to cool.
3. Spread English muffin or artisan bread with cheese. Gently press blueberries and spiced walnuts into the spread. Top with watercress. Serve open-faced.
| % Daily Value* | |
| Total Fat 25.0g | 39% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 273mg | 11% |
| Total Carbohydrate 37.0g | 12% |
| Dietary Fiber 8.0g | 31% |
| Sugars 11.0g | |
| Protein 16.0g | 31% |
| Vitamin A | 17% | Vitamin C | 25% | |
| Calcium | 10% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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