Walnut Pepper Spread on Grainy Bread

Another dish from our appy dinner night.  This one was also found in Rachel Ray magazine and modified only slightly.

2 cups walnuts, toasted
1/2 cup olive oil, divided
1/4 cup walnut oil
juice of 1/2 a lemon
2 tsp raw honey
3/4 tsp red pepper flakes
1 roasted red pepper, chopped
1/4 cup parsley, finely chopped
Whole grain baguette


In a food processor, pulse walnuts, 1/4 cup of the olive oil, walnut oil, lemon juice, honey and red pepper flakes until combined and resembling a thick spread.

Add roasted red pepper and pulse to combine.  Transfer to a bowl and stir in parsley.

Meanwhile, slice baguette on the diagonal and drizzle with the remaining 1/4 cup of olive oil.  Heat in a 350 oven until edges are browned.

Serve as a spread for the toasted bread.  Delicious!!

This and the preceding recipe (Polenta Tomato Sliders) were a great pair of appetizers (and the only dishes I had to wash were the serving bowls and wine glasses - yay).