Rosemary Honey and Mustard Roasted Walnuts (recipe below)
Fresh fetadrizzled 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 ½cupsraw walnut halves
2tablespoonhoney
1tablespoonolive oil
1 ½ teaspoonground yellow mustard seed
½teaspoonkosher salt
½ teaspoondried rosemary
¼teaspooncrushed 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.
Notes
Nutrition information is only for the walnut recipe. Everything else depends on what you add to your board.