Green Olive and Walnut Crostini

This chunky, nutty green-olive topping was inspired by tapenade, the Provencal black-olive spread.
Green Olive and Walnut Crostini
Green Olive and Walnut Crostini

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    C walnut pieces (2 oz)

  • 1/4

    pound Picholine or other green olives, pitted and finely chopped ( 1/2 cup)

  • 3

    T extra-virgin olive oil

  • 1

    garlic clove, minced

  • 1/2

    baguette, sliced 1/2 inch thick and toasted

  • 3/4

    cup feta/soft goat cheese (6 oz)

Directions

Preheat the oven to 350 degrees. Spread the walnuts in a pie plate and bake for about 10 minutes, or until lightly browned. Watch so they don’t burn. Let cool, then finely chop. In a medium bowl, mix the olives, walnuts, olive oil and garlic. Spread each slice of toasted baguette with 2 tsp of the goat cheese and top with 1 T of the olive mixture. Arrange the Crostini on a platter and serve.

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