Walnut, Fennel and Mint Toasts

By Recipe Courtesy of Chef Joanne Weir for the California Walnut Board
Total Time
5 Mins
Serves
10
Meal
Lunch Snack
Course
Appetizers

DESCRIPTION

I had never tried this combination before, but one taste and I was hooked. It takes minutes to whip up toasted walnuts, anchovies, fennel seeds, fresh mint and lots of fruity olive oil in a food processor.  How would I describe the spread in one word?  Heavenly!

Prep Time
5 Mins
Cook Time
0 Mins
Total Time
5 Mins
Calories
160
Total Fat
14
Polyunsaturated Fat
6
Cholesterol
0
Sodium
170
Carbohydrates
8
Dietary Fiber
1
Protein
3

Ingredients

  • 1/2 cup, 4 ounces California walnuts, lightly toasted
  • 6 anchovies, soaked in cold water 5 minutes and patted dry
  • 1 teaspoon fennel seeds, toasted
  • 8 sprigs fresh mint
  • 3 tablespoons water
  • 1/4 cup extra virgin olive oil
  • 1/2 French bread loaf, sliced and toasted
  • Mint sprigs as a garnish

Preparation

  1. Combine the walnuts, anchovies, fennel seeds, mint and water in a food processor and process until chunky.  Add the oil slowly to the mixture and continue to process until it is well mixed.  Season with salt. You may need to add more oil if the mixture is too thick.
  2. Spread the paste on the bread and serve immediately. Garnish with mint sprigs.