Recipe: Walnut tapenade

Total time: 15 minutes

Servings: 12 (makes about 1 cup tapenade, enough for 48 toasts)

2teaspoons minced shallots

1 salted anchovy, rinsed

1/2cup pitted, chopped green olives

1 generous cup walnut pieces

1/4cup butter, cut into pieces

1 tablespoon olive oil

1 teaspoon lemon juice

1 teaspoon Cognac

1 baguette, sliced and toasted

1. In a food processor, grind the shallots, anchovy, olives and walnut pieces to a coarse paste.

2. Add the butter and purée 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.

3. 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.

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.