Green Olive and Walnut Crostini

By á-7852

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

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)

Preparation

Step 1

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.