|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
This wonderful recipe and photo have been provided by the
Wellwood Wallace Company, producers of
Australian Cold Pressed Walnut Oil.
This spread makes a delicious topping for
bruschetta, crostini, pasta, rice, potatoes, crackers, and/or a dip for
crudités.
Check out Linda's
Appetizer Recipes
for more great appetizer ideas.
Olive and Walnut Spread Recipe
Recipe Type:
Appetizer,
Dips & Spreads,
Walnuts, Olives
Yields:
serves many
Prep time: 20 min
Ingredients:
3/4 cup walnuts, lightly toasted and chopped, divided*
2 cups pitted kalamata olives, finely chopped
1/4 cup walnut oil
Pinch of black pepper
1 clove garlic, chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh sage leaves, chopped
1 teaspoon fresh oregano, chopped
3 teaspoons coarse-grained mustard
Baguette bread
* Toasting walnuts crisps their texture and
brings out their rich aroma and taste. Toast walnuts before chopping them into smaller
pieces.
Preparation:
To toast walnuts, preheat oven to 350° F.
Place nuts in a single layer in an ungreased shallow pan or rimmed baking sheet.
Bake 5 to 10 minutes, stirring once or twice during toasting to aid in even browning, or
until they are golden brown. Remove from oven and remove from pan; let cool.
NOTE: The
first time you try toasting walnuts, it's better to err on the side of under-toasting than
over-toasting.
In the bowl of a blender or food processor, add 1/4 cup walnuts, olives, walnut
oil, pepper, garlic, thyme, sage, oregano, and mustard; process until coarsely pureed.
Stir in remaining 1/2 cup chopped walnuts.
Serve with sliced baguette bread and enjoy.
|
