Charcuterie Board With Easy Tapenade & Buttered Nuts With Rosemary

Most of these ingredients can be found at Whole Foods. The olives and capers came from Walmart and the Stonewall spreads were from Amazon.

Charcuterie Board Ideas

• Easy Tapenade (recipe below)
• Buttered Nuts With Rosemary (recipe below)
• Stonewall Kitchen Charcuterie Board Gift spreads (Hot Pepper Cranberry Jelly, Red Pepper Jelly, Hot Pepper Peach Jam, White Fig Spread, Caramelized Onion Mustard, and Bourbon Bacon Jam)
• mandarine oranges cut into flowers
• sliced persimmons
• varieties of grapes
• fresh rosemary sprigs
• Mitica Membrillo quince paste
• St. Angel triple cream cheese
• Humbolt Fog goat cheese
• Le Fromager Double Crème cheese
• Kaasaggio Dutch cheese, cut in cubes
• Corcuera 3 Month Aged Manchego cheese, cut in squares
• La Panzanella Mini Croccantini Crackers
• 34 Degrees Original Crisps
• 365 Assorted Entertainment Crackers

Easy Tapenade

Adapted from Kathryne’s “Easy Tapenade” at Cookie and Kate
The original recipe says you can use Niçoise or Kalamata olives. She also leaves the parsley whole and it all gets mixed in.

Ingredients

• 1 cup Mezzetta Pitted Italian Castelvetrano Olives
• 1/2 cup Mezzetta Pitted Greek Kalamata Olives
• 1 tablespoon drained Goya capers (from Spain)
• 1/4 cup lightly packed fresh flat-leaf Italian parsley, chopped, divided
• 2 medium cloves garlic, smashed or pressed
• 1 tablespoon lemon juice
• 1/4 cup Bertolli Extra Virgin Olive Oil

Instructions

Cut the olives in half and inspect for pits or partial pits that were missed. It you are using unpitted olives, please see the Cookie and Kate original recipe for how to do this.

Place all ingredients in a food processor, reserving half of the parsley. Pulse 10 times. Scrape down sides and pulse 5 to 8 more times, checking to see if it’s the consistency that you want. The pieces should be chopped very small but not pureed.

Spoon into a serving bowl and sprinkle with remaining chopped parsley.

This is very good on fresh French baguette slices.

Store in the refrigerator for up to 2 weeks.

Buttered Nuts With Rosemary

Adapted from Kathryne’s “Buttered Nuts With Rosemary” at Cookie and Kate
The original recipe calls for cayenne pepper and you can use walnuts or pecans.

Ingredients

• 3/4 cup raw unblanched almonds
• 3/4 cup raw cashews
• 3/4 cup pecans
• 1/2 cup raw pumpkin seeds
• 1 tablespoon unsalted butter
• 1 teaspoon brown sugar
• 1/2 teaspoon fine salt
• 1 tablespoon snipped fresh rosemary

Instructions

Preheat the oven to 350°. Line a cookie sheet with parchment paper. Spread the almonds, cashews, pecans and pumpkin seeds on the parchment. Roast in the oven for 6 minutes, stir, then roast another 6 minutes.

Place the sugar, salt and rosemary in a small bowl.
Melt the butter and stir in the sugar, salt and rosemary. Spoon onto the nuts and seeds and mix in. Serve warm or at room temperature.

Store in an airtight container for up to 3 days.

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link to charcuterie board ideas from Whole Foods