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
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
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.