Walnut Tapenade Recipe

Position a rack in the center of the oven and preheat the oven to 350F. 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.