Ingredients 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) Instructions 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. In a medium bowl, mix the olives, walnuts, olive oil, anchovies and garlic. 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.