This is a really easy dish, but it's also really impressive-looking. It's also wine's best friend—it goes great with a drink, preferably a glass of sparkling wine. This versatile recipe uses all stuff from your pantry, so you can make substitutions and it always turns out great. —Julia Turshen
green olives, preferably Castelvetrano, pitted and roughly chopped
large handful Italian parsley leaves
freshly squeezed lemon juice
freshly ground black pepper
plain goat cheese, at room temperature
large, 1-inch-thick slices country bread, grilled or toasted
Place the olive oil and walnuts in a small skillet and set it over medium heat. When the nuts begin to sizzle, immediately transfer them and the oil to a mixing bowl. Add the olives, parsley, and lemon juice, and stir well to combine. Season the mixture to taste with salt and pepper.
Evenly divide the goat cheese between the pieces of toast and spread to cover. Season the goat cheese with salt and pepper. Divide the walnut mixture between the toasts and serve immediately.