Savory Green Olive and Walnut Crostini
Crunchy baguette slices topped with a rich, tangy spread of green olives, walnuts, anchovies, and garlic, perfect for an elegant appetizer or snack.
Ingredients
- 0.5 cup walnut pieces
- 0.25 lb Picholine or other green olives, pitted
- 3 tablespoons extra-virgin olive oil
- 2 fillets anchovy fillets
- 1 clove garlic
- 0.5 baguette baguette
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the baguette into 1/2-inch thick slices and arrange them on a baking sheet.
- Lightly brush the baguette slices with 1 tablespoon of olive oil and toast in the oven for 7–10 minutes until golden and crisp.
- While the bread toasts, combine the walnuts, green olives, anchovy fillets, and garlic clove in a food processor.
- Pulse the mixture until coarsely chopped but not pureed, scraping down the sides as needed.
- Slowly drizzle in the remaining 2 tablespoons of olive oil while pulsing until the mixture forms a chunky spread.
- Season the olive-walnut spread with a little black pepper to taste (skip salt as anchovies and olives are salty).
- Spread a generous layer of the olive and walnut mixture onto each toasted baguette slice.
- Arrange on a serving platter and serve immediately, optionally garnished with fresh parsley or lemon zest for brightness.
