+
0 (0)

Categories: Appetizers, Sauces and condiments

Walnut tapenade

Here's my idea of a great October dessert: a piece of hard cheese, a glass with a little red wine left in it and a bowl of walnuts. It's the kind of finish that encourages you to linger at the ... Read more

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.

Each serving:
172 calories; 4 grams protein; 14 grams carbohydrates; 1 gram fiber; 12 grams fat; 3 grams saturated fat; 11 mg. cholesterol; 206 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Deviled eggs with chicharrones
Lemon herb blini with dill cream and smoked salmon
Quesadillas stuffed with mushrooms and goat cheese
Queso de chiva fundido con pipian verde (Broiled goat cheese with pumpkin seed sauce)