Walnut Cream Baguette Recipe
Make Walnut Cream Baguette Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Walnut Cream Spread
Baguette & Toppings
Method
Walnut Cream Spread
- 1
- 2
Pulse walnuts
When cool, place the toasted walnuts in a food processor. Pulse 6–8 times until coarsely chopped — you want small pieces but not walnut butter. Scrape down the sides as needed.
- 3
Blend base
Add 4 oz softened cream cheese and 1 cup ricotta to the food processor with the chopped walnuts. Add 2 tablespoons heavy cream, 2 tsp honey, 1 tsp lemon zest, 1 tsp fresh lemon juice, 1 tsp salt, and 1 tsp freshly ground black pepper.
- 4
Process to desired texture
Process in 10–15 second bursts until the mixture is smooth but still slightly textured from walnut pieces (about 6–12 short pulses and 20–30 seconds continuous, depending on desired chunkiness). If mixture seems too thick, add up to 1 tablespoon more heavy cream, 1/2 tablespoon at a time, until spreadable consistency is reached.
- 5
Baguette & Assembly
- 6
- 7
Toast slices (optional)
Arrange slices cut-side-up on a baking sheet. Bake 6–8 minutes until edges are golden and crisp (watch carefully so they don't overbrown). Remove and let cool slightly.
- 8
Spread walnut cream
Using a knife or small spatula, spread approximately 1 to 1 1/2 tablespoons of the walnut cream onto each baguette slice, covering evenly. Reserve any extra in a serving bowl.
- 9
Garnish
Sprinkle the chopped fresh herbs (about 2 tbs total) over the top of the spread. Drizzle lightly with 1 tablespoon honey and, if desired, finish with a small pinch of coarse sea salt and another grind of black pepper.
- 10
Serve
Arrange the prepared slices on a platter and serve immediately while toasts are still slightly warm, or refrigerate the walnut cream separately and assemble just before serving to keep bread crisp. Leftover walnut cream keeps in an airtight container in the refrigerator for up to 3 days.