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Green Olive and Walnut Crostini

  • ACTIVE: 15 MIN
  • TOTAL TIME: 25 MIN
  • SERVINGS: MAKES 16 CROSTINI
  • FAST
  • HEALTHY

This chunky, nutty green-olive topping was inspired by tapenade, the Provençal black-olive spread.

Plus: More Appetizer Recipes and Tips

  1. 1/2 cup walnut pieces (2 ounces)
  2. 1/4 pound Picholine or other green olives, pitted and finely chopped (1/2 cup)
  3. 3 tablespoons extra-virgin olive oil
  4. 2 anchovy fillets, finely chopped
  5. 1 garlic clove, minced
  6. 1/2 baguette, sliced 1/2 inch thick and toasted
  7. 3/4 cup soft goat cheese (6 ounces)
  1. Preheat the oven to 350°. Spread the walnuts in a pie plate and bake for about 10 minutes, or until lightly browned. Let cool, then finely chop. 
  2. In a medium bowl, mix the olives, walnuts, olive oil, anchovies and garlic.
  3. Spread each slice of toasted baguette with 2 teaspoons of the goat cheese and top with 1 tablespoon of the olive mixture. Arrange the crostini on a platter and serve.
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