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Creamy Olive & Artichoke Tapenade
Makes 2 cups
1 cup canned artichoke hearts
1/4 cup chopped walnuts
1/2 cup brined black olives
1 teaspoon lemon juice
1 teaspoon lemon zest
2 tablespoons fresh parsley
2 anchovies, in oil
1 tablespoon capers
1/4 cup fresh goat cheese
1 tablespoon fresh thyme
Fresh baguette, sliced on the diagonal and lightly toasted
Combine the artichoke hearts, walnuts, olives, lemon juice, lemon zest, parsley, anchovies and capers in a food processor. Pulse the mixture until well-blended but not pureed. Allow to sit at room temperature for at least 1 hour or overnight.
In a small bowl, mix the goat cheese and thyme. Spread a small amount of the cheese mixture on each toast and top with the tapenade.
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