Spiced Rosemary and Maple Nuts

My little niece turned 1 last week, and we were so happy to host a little get-together to celebrate her utter cuteness with family and friends. It was a midday celebration, so we served homemade mini frittatas, fresh fruit and berries, cheeses and charcuterie from the Center City DiBruno Bros., breads from our favorite Metropolitan Bakery, and cupcakes from Pamcakes, a local cupcake shop. To go along with the cheeses, we had a few different accoutrements like local honey and fig jam, but the real stand-outs were these spiced rosemary and maple nuts and these marinated olives. These nuts are a little sweet, a little spicy, and they have just a hint of rosemary. They are incredibly easy to make, and they'll make you think twice about buying those mixed cocktail nuts next time you're hosting a few friends.

Spiced Rosemary and Maple Nuts

1 1/2 c. raw walnuts
1 1/2 c.  raw cashews
1 T. coconut oil, melted
2 T. maple syrup
3/4 t. salt
3 T. rosemary, finely chopped
1/4 t. smoked paprika
1/4 t. chili flakes
1/4 t. chili powder

Preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper. In a mixing bowl, combine coconut oil, maple syrup, salt, rosemary, smoked paprika, chili flakes, and chili powder. Add the walnuts and cashews and stir to coat nuts evenly with the mixture. Spread out on the baking sheet and bake for 15-18 minutes or until golden, stirring halfway through. Remove from oven and let cool completely. Makes 3 cups.

Here's a look at my very happy niece:

Citrus and Rosemary Marinated Olives

It's hard to believe that there was once a time when I did not like olives. In fact, I detested them. I turned my nose up at them, pushed them not just to the side of my Greek salads and vegetable pizzas, but completely off my plate, afraid they may accidentally jump into my mouth. One summer, my older sister even dared my younger sister and I to eat an olive, promising to squirt Hershey's chocolate syrup into our mouths if we did. Of course I ate the olive, but by no means did a mouthful of Hershey's syrup change my strained relationship with the little orb. It wasn't until I traveled abroad to Spain and live with a host family, where I desperately tried to fit in and be respectful of their culture that I begin to appreciate them. I began to love their richness, their brininess, and their brightness.  I discovered that olives came in all different shapes and sizes- from the wrinkled salty black Niçoise olives, to the round buttery green Castelvetrano olives, to the salty, juicy Kalamata olives. For this recipe, a bath in olive oil, rosemary, garlic, and citrus zest elevates store bought olives to a whole new dimension and are sure to please any olive lover and just may convert those non-olive lovers. I use a mix of Castelvetrano olives and Cerignola olives, two firm, buttery types. These are perfect as an accompaniment to a cheese or charcuterie plate or just for snacking.

Citrus and Rosemary Marinated Olives

2 c. olives, preferably a mild and buttery variety like Cerignola or Castelvetrano
1 c. extra-virgin olive oil
2 garlic cloves, peeled
2 sprigs fresh rosemary
Zest of 1 lemon
Zest of 1 orange

In a small saucepan, warm the olive oil, garlic cloves, and rosemary for 10 minutes over medium-low heat. You want to infuse the oil with flavor, being careful not to burn the garlic and rosemary. Remove the oil from the heat and add the olives and 4 large strips of zest from each the lemon and the orange to the oil. Stir everything to coat and allow to marinate at room temperature for at least an hour, or marinate overnight in the fridge. Allow the olives to come to room temperature before serving. Makes 2 cups.

Butternut Squash, Ricotta, and Pistachio Crostini

It's no secret that I love butternut squash. It's earthy, just a little sweet, and I believe that roasting brings out it's very best qualities. It also pairs well with crunchy buttery nuts and soft cheeses. Butternut squash and ricotta is a pretty classic pairing, but the whole flavor really sings with chopped pistachios, a little drizzle of pistachio oil, and local honey. If pistachio oil can't be found, a high quality extra virgin olive oil makes a beautiful substitute. This crostini has been a real crowd-pleaser at various get-togethers. It's eye-catching beauty alone makes it worthy of an appearance at your next party. I hope you enjoy!

Butternut Squash, Ricotta, and Pistachio Crostini

1 small butternut squash, peeled, seeded, and chopped into 1/2- inch cubes
1 T. olive oil
1 baguette, sliced into 1/4 inch slices
1 1/2 c. ricotta, preferably local, grass-fed, and/or organic
1/2 c. unsalted shelled pistachios, roughly chopped
1-2 T. local honey, for drizzling
pistachio oil or extra-virgin olive oil, for drizzling
sea salt, as needed

Begin by roasting the squash. Preheat the oven to 400 degrees Fahrenheit. Position two oven racks towards the middle of the oven. Line a baking sheet with parchment paper. Toss the butternut squash pieces with 1 tablespoon of olive oil and an even sprinkling of salt, and spread out in a single layer on the parchment. Bake for 25-30 minutes, stirring once or twice during baking, or until squash is tender and a little brown around the edges.

While the squash bakes, slice the baguette into 1/4- inch slices and place on a baking sheet in a single layer. Place the sheet in the oven on the other rack and bake until the bread is just a little toasted, about 8-10 minutes.  Remove the sheet from the oven and allow the bread cool.

Assemble the crostini. Top each with a small spoonful of ricotta, a few butternut squash cubes, a sprinkle of chopped pistachios, a drizzle of honey, and a drizzle of pistachio oil or extra-virgin olive oil. Sprinkle with a little sea salt. Enjoy! Serves 10-12 as an appetizer.