Wednesday, December 3, 2008


Most of our tables choose to divide up the food preparing aspect of their gatherings. A common way of doing so is to have one member bring a salad, one a dessert and one an appetizer. When it's your turn for the appetizer, here's one that's quick and easy to prepare, simple to transport, and is always a big hit:


We have seen similar recipes using only olive oil and others using only butter. To our tastes the combination we suggest here is superior.

Yield: 2 Cups

2 Tablespoons extra-virgin olive oil
2 Tablespoons butter, melted
2 teaspoons dried rosemary, crumbled
1 teaspoon salt
½ teaspoon ground red pepper (cayenne)
2 cups walnut halves

Set oven rack on middle level. Preheat the oven to 325°F.

Mix the olive oil, melted butter, rosemary, salt and cayenne in a medium bowl. Add the walnuts and toss until the nuts are coated with the olive oil mixture.

Spread the nuts in a single layer on a baking sheet and roast, stirring occasionally, until the walnuts start smelling toasted – about 15 minutes. Cool to room temperature.

Store in an airtight container until ready to serve.

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