Name: Olive Spread with Walnuts
Yield: Makes about 1 1/3 cups
Ingredients: 1 3/4 cups pitted Kalamata olives or other brine-cured black olives (about 1/2 pound pitted); 3 tablespoons plus 1/4 cup walnuts, toasted, chopped; 1/4 cup olive oil; 2 teaspoons coarse-grained Dijon mustard; 1 garlic clove; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh oregano; 1 teaspoon chopped fresh sage; Pinch of cayenne pepper

"On a trip to Chicago, my daughter and I enjoyed a memorable meal at Pane Caldo downtown," writes Terrie M. Barr of Troy, Illinois. "Everything was terrific, especially the black olive and walnut spread served with the bread."

Offer this flavorful spread with French-bread baguette slices that have been brushed with olive oil and toasted in a 350°F oven until golden.

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