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Walnut Tapenade Recipe - Cooking Index

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Walnut Tapenade

Courses: Dips and Spreads, Starters and appetizers
Serves: 12 people

Recipe Ingredients

2 teaspoons 10mlMinced shallots
1   Salted anchovy - rinsed
1/2 cup 73g / 2.6ozChopped pitted green olives
1 cup 237mlWalnut pieces
1/4 cup 49g / 1.7ozButter - cut in pieces
1 tablespoon 15mlOlive oil
1 teaspoon 5mlLemon juice
1 teaspoon 5mlCognac
1   Baguette - sliced, toasted

Recipe Instructions

In a food processor, grind the shallots, anchovy, olives and walnut pieces to a coarse paste.

Add the butter and puree until thoroughly mixed. With the machine running, slowly add the olive oil. The paste should become fairly smooth and creamy but still a little chunky.

Add the lemon juice and Cognac and pulse to mix in. To serve, spread a heaping teaspoon of tapenade on each slice of lightly toasted baguette.

This recipe yields 12 servings (makes about 1 cup tapenade, enough for 48 toasts).

Each serving: 172 calories; 4 grams protein; 14 grams carbohydrates; 1 gram fiber; 12 grams fat; 3 grams saturated fat; 11 mg. cholesterol; 206 mg. sodium.

The Los Angeles Times, 10-01-2003


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