Walnut Cream Baguette Recipe

Toast walnuts

Preheat oven to 350°F (175°C). Spread 3 cups walnut halves/pieces in a single layer on a baking sheet. Toast 8–10 minutes, stirring once halfway, until fragrant and lightly browned. Let cool completely.

Process walnuts

Reserve about 2 tablespoons of the toasted walnuts chopped for garnish. Place the remaining cooled toasted walnuts in a food processor and pulse until coarsely ground, scraping down sides as needed (about 20–30 pulses).

Blend spread

Add 8 oz softened cream cheese, 1 cup sour cream, 1 tablespoon Greek yogurt, 2 tablespoons honey, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon chopped fresh thyme, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 2 tablespoons olive oil to the food processor with the ground walnuts. Process until smooth and creamy, about 45–60 seconds, scraping down sides once or twice. Taste and adjust seasoning — add a pinch more salt, honey, or lemon juice as needed.

Chill

Transfer walnut cream to a bowl, cover, and chill in the refrigerator for at least 30 minutes to let flavors meld and firm slightly. If you prefer a thinner spread, stir in 1–2 tablespoons more sour cream or olive oil.

Prepare baguette

Preheat the oven broiler or set oven to 375°F (190°C). Slice the baguette on the diagonal into 12–14 slices about 1/2-inch thick. If toasting with butter, lightly spread softened butter on each slice.

Toast bread

Arrange slices on a baking sheet in a single layer. Toast in the oven 6–8 minutes at 375°F, or under the broiler 1–2 minutes per side, until golden and crisp. Watch closely to avoid burning. Remove and let cool slightly.

Assemble

Spread about 1 to 1 1/2 tablespoons of chilled walnut cream onto each toast slice. Top each with a reserved toasted walnut half or chopped pieces and a small sprig of rosemary or thyme.

Finish

Lightly drizzle a few drops of olive oil over the assembled toasts and finish with a pinch of coarse sea salt and a grind of black pepper to taste. Serve immediately.

Storage

Store any leftover walnut cream in an airtight container in the refrigerator for up to 4 days. Toast bread just before serving to maintain crispness.