Instructions
1. Roasted Strawberries with Meyer Lemon
Preheat oven to 375. Loosely lay a piece of parchment in the bottom of a 9x13" cake pan. Toss ingredients in pan. Bake for 45 minutes, stirring once halfway. Allow to cool to room temperature. Can be made up to a week ahead of time.
2. Garlic & Herb Roasted Nuts
Preheat oven to 325. Line a sheet pan with parchment paper. Toss nuts with remaining ingredients and spread evenly on parchment paper. Bake until fragrant and golden, about 15 minutes, stirring once halfway. Can be made 3 days ahead of time.
3. Honey & Orange Roasted Figs
Preheat oven to 375. Loosely lay a piece of parchment in the bottom of a 9x13" cake pan. Toss ingredients in pan. Bake for 45 minutes, stirring once halfway. Allow to cool to room temperature. Can be made up to 3 days ahead of time. Serve alongside cheese with a baguette.
|
|
Ingredients
Choose Brie, Comte, Mimolette or Blue d'Auvergne
3 cups strawberries, halved and hulled
2 Tbsp. sugar
2 tsp. champagne vinegar
1/4 tsp kosher salt
1 Meyer lemon, peeled
3 cup mixed nuts
1 Tbsp. olive oil
2 strand rosemary, picked
4 strands thyme, picked
1 Tbsp. garlic powder
1 tsp. red pepper flakes
2 tsp. kosher salt
1 lb. figs, halved
2 Tbsp. honey
1 orange, zested
2 Tbsp. orange juice
1/4 tsp. salt
|
