Learn how to make my easy summer appetizers in this fun collab with Rachel Talbott!
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BETH’S APPETIZER TRIO RECIPES
Serves 6-8 people
SWEET & SALTY ROSEMARY CASHEWS
1 lb (450g) unsalted, raw whole cashews
3 tbsp (45g) butter
1 tbsp (15 ml) honey
2 tbsp (23 g) brown sugar
2 tbsp (30 ml) freshly minced rosemary
Kosher Salt to taste
METHOD:
Pre-heat oven to 350F/(176 C)
In a sauce pan combine butter, honey, brown sugar and, allow to melt and combine. Add nuts and stir to coat.
Transfer to a lightly greased rimmed cookie sheet. Bake for 10 mins tossing every 3-4 mins.
Remove from oven and toss with rosemary and sprinkle with salt. They will be sticky but will crisp up as they cool. Serve immediately, or transfer to an airtight container and rewarm at 300F (150C) for 5 mins and serve.
BRIE, PEAR QUESADILLAS
Serves 6
INGREDIENTS:
4 Flour Tortillas, uncooked variety if you can find them other wise plain flour
1 wedge brie
1 ripe pears
METHOD:
Cook tortillas according to package instructions if using the uncooked variety.
Place 2 slices of brie on 1 half of the tortilla, place 3-4 sliced pears on top. Fold over tortilla and grill on both sides until golden brown. Keep warm in a 325F (162C) oven, slice into wedges serve immediately.
CRUDITE PLATTER WITH GREEN GODDESS DRESSING
Serves 6
INGREDIENTS:
1 cup (240 ml) Mayonnaise
1 cup (240 ml) Sour cream
¾ cup (180 ml) Parsley
¼ cup (60 ml) dill or tarragon
¼ cup (60 ml) chives
1 tbsp (15 ml) Lemon juice
2 cloves garlic
Salt and pepper
METHOD:
Combine all ingredients in a blender and blend until smooth. Serve with your favorite veggies!
Red Peppers, Yellow Peppers, Cucumber Slices, Carrot Sticks, Cherry tomatoes, cauliflower, broccoli, zucchini and radishes. Mix up colors and textures for prettiest display!
Originally Posted Here
