Sun Dried Tomato Walnut Butter
2 cups walnuts
1 teaspoon salt
6 to 8 sun dried tomatoes in olive oil
1 clove garlic, minced
- Toasted baguette, for serving
Walnut halves, toasted, for garnish
Sun dried tomatoes, julienned, for garnish
Preheat oven to 350. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until golden brown and fragrant, 10 to 12 minutes.
Transfer walnuts to a food processor fitted with a metal blade. Add salt and process until a smooth, creamy paste is formed, scraping down the sides occasionally, about 4 minutes.
Add sun dried tomatoes and garlic and puree until smooth.
Spread the walnut butter on thin slices of toasted baguette and top with a toasted walnut half and a little sun dried tomato.
Yields about 1 cup