Fall Mezze Board
Get ready for the fall mezze of your dreams! Perfect for an appetizer or for a light meal when your guests can DIY their own adventure
Servings: 8 people
Ingredients
Rosemary Honey and Mustard Roasted Walnuts (recipe below)
- Fresh feta drizzled with olive oil
- assorted olives
- marinated artichokes
- sliced or quartered radishes
- toasted pita wedges
- sliced Persian cucumbers
- assorted crackers
- roasted bell peppers
- mozzarella balls
- dried figs
- dried apricots
For the Rosemary Honey and Mustard Roasted Walnuts
- 1 1/2 cups raw walnut halves
- 2 tbsp honey
- 1 tbsp olive oil
- 1 1/2 tsp ground yellow mustard seed
- 1/2 tsp kosher salt
- 1/2 tsp dried rosemary
- 1/4 tsp crushed red pepper flakes
Instructions
- Preheat oven to 375 degrees F.
- Line baking sheet with parchment or silicone baking mat.
- In a medium bowl, stir together the honey, olive oil, mustard, rosemary, red pepper flakes, and salt. Toss walnuts in the mixture and stir until well coated.
- Spread the walnuts in a single layer on lined baking sheet and bake at 375 for 10-15 minutes until fragrant, stirring once about halfway through cooking time.
- Remove from the oven. Toss the walnuts to coat and loosen them from the pan. Allow the walnuts to cool before enjoying and assembling the mezze board.