Green Olive and Walnut Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This chunky, nutty green-olive topping was inspired by tapenade, the Provençal black-olive spread. 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) |
Directions:
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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