Walnut Tapenade Share this recipe with your friends! La Combe Summer Savory Walnut Rolls French "Pizza" with Caramelized Onions Grilled Leg of Lamb with Red Wine Sauce French Macaroni and Cheese Walnut Tapenade Celery Root Remoulade with Mediterranean Shrimp Salad Prune and Armagnac Ice Cream Main Recipe Index Makes about 1 Cup The Pèrigord is Walnut Country, and there are countless inventive ways to use the nut. This spread can be slathered onto toasted baguettes for an easy, tasty appetizer with drinks. I've also used it as a pasta sauce: Drain the pasta and save about 1/2 cup of the cooking water. Return the pasta to the pot, add the walnut tapenade and mix, adding enough of the cooking water to create a light sauce. Serve hot, topped with crumbled goat cheese and perhaps some chopped basil leaves. 1 1/2 cups (6 ounces) walnut halves and pieces 1 large garlic clove 2 teaspoons Dijon mustard 1/3 cup walnut oil, or more as needed 2 tablespoons chopped fresh parsley Salt and freshly ground black pepper, to taste Toasted baguette slices, for serving Position a rack in the center of the oven and preheat the oven to 350°F. Spread the walnuts on a baking sheet. Bake, stirring occasionally, until the nuts are toasted and fragrant, about 10 minutes. Cool. Fit a food processor with the metal chopping blade. With the machine running, drop the garlic through the tube to finely the garlic. Add the mustard and the walnuts. Pulse the processor until the walnuts are finely chopped. With the machine running, add the walnut oil. If needed, add more oil to make a spreadable paste of the walnuts. Transfer the walnut mixture to a small bowl. Stir in the parsley and season with salt and pepper. Cover and let stand for 1 hour to blend the flavors. (The tapenade can be prepared up to 1 week ahead, covered tightly and refrigerated. Bring to room temperature before serving. ) Serve with the baguette toasts.

| Home | News | Recipes | Rick's Calendar | Books | Errata | About Rick | Contact us | Copyright © 1998- cuisine américaine. All rights reserved www.rickrodgers.com