This chunky, nutty green-olive topping was inspired by tapenade, the Provençal black-olive spread.
Preheat the oven to 350°. Spread the walnuts in a pie plate and bake for about 10 minutes, or until lightly browned. Let cool, then finely chop.
In a medium bowl, mix the olives, walnuts, olive oil, anchovies and garlic.
Spread each slice of toasted baguette with 2 teaspoons of the goat cheese and top with 1 tablespoon of the olive mixture. Arrange the crostini on a platter and serve.
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