Total time: 15 minutes | Serves 12 (makes about 1 cup tapenade, enough for 48 toasts)
- 2 teaspoons minced shallots
- 1 salted anchovy, rinsed
- 1/2 cup pitted, chopped green olives
- 1 generous cup walnut pieces
- 1/4 cup butter, cut into pieces
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon Cognac
- 1 baguette, sliced and toasted
Step 1In a food processor, grind the shallots, anchovy, olives and walnut pieces to a coarse paste.
Step 2Add the butter and puree until thoroughly mixed. With the machine running, slowly add the olive oil. The paste should become fairly smooth and creamy but still a little chunky.
Step 3Add the lemon juice and Cognac and pulse to mix in. To serve, spread a heaping teaspoon of tapenade on each slice of lightly toasted baguette.
172 calories; 4 grams protein; 14 grams carbohydrates; 1 gram fiber; 12 grams fat; 3 grams saturated fat; 11 mg. cholesterol; 206 mg. sodium.
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