Green Olive and Walnut Crostini

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

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  • Servings: MAKES 16 CROSTINI

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  • 1/2 cup walnut pieces (2 ounces)
  • 1/4 pound Picholine or other green olives, pitted and finely chopped (1/2 cup)
  • 3 tablespoons extra-virgin olive oil
  • 2 anchovy fillets, finely chopped
  • 1 garlic clove, minced
  • 1/2 baguette, sliced 1/2 inch thick and toasted
  • 3/4 cup soft goat cheese (6 ounces)

How to make this recipe

  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.

Contributed By Published March 2003

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