+
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
Sardines with chermoula
Giuseppe's mussels in sambuca
Spinach and papaya salad
Sada dosa