Walnut Cream Baguette Recipe

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Slice the baguette diagonally into 12–16 slices about 1/2-inch thick.

Brush both sides of each slice lightly with 2 tablespoons olive oil. Arrange in a single layer on the prepared baking sheet.

Bake for 8–10 minutes, flipping once halfway, until edges are golden and crisp. Remove and let cool on a rack.

Toast walnuts (if not pre-toasted)

If you are using raw walnuts, spread 1 cup walnuts on a separate baking sheet and toast in the oven for 6–8 minutes at 350°F (175°C) until fragrant and slightly darker. Let cool.

Place the toasted walnuts in a food processor and pulse until coarsely ground (small chunks remain).

Add 4 oz softened cream cheese, 1/4 cup Greek yogurt, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1 minced garlic clove, 1 tablespoon olive oil, 1/4 teaspoon ground cumin and 1/2 teaspoon salt to the food processor.

Process until a smooth, spreadable paste forms. Scrape down the sides once or twice and pulse to combine. If mixture is too thick, add up to 1 tablespoon water or additional yogurt to reach spreading consistency.

Taste and adjust seasoning: add a pinch more salt, another 1/2 teaspoon lemon juice, or a drizzle of honey if you prefer a slightly sweeter profile.

Spread about 1 tablespoon of walnut cream onto each toasted baguette slice.

Drizzle each tartine lightly with honey (about 1 teaspoon per slice total across 12 slices) and sprinkle with fresh thyme leaves and chopped parsley.

Season with a light pinch of flaky sea salt and a crack of black pepper over each finished slice.

Arrange on a serving platter and serve immediately. Leftover walnut cream can be refrigerated in an airtight container for up to 3 days.