Walnut Tapenade

Recipe Ingredients

2 teaspoons	10ml	Minced shallots
1		Salted anchovy - rinsed
1/2 cup	73g / 2.6oz	Chopped pitted green olives
1 cup	237ml	Walnut pieces
1/4 cup	49g / 1.7oz	Butter - cut in pieces
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Lemon juice
1 teaspoon	5ml	Cognac
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.

Source:
The Los Angeles Times, 10-01-2003

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