Walnut tapenade

Time 15 minutes
Yields Serves 12 (makes about 1 cup tapenade, enough for 48 toasts)
Walnut tapenade

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.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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