Easy Appetizers for Your Holiday Table

Number of Servings: 10

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 2 sprigs Fresh Rosemary
• 1 peel Lemon, peel only
• 1 cup Whole Almonds
• 2 cups Mixed olives
• 5 cloves Fresh Garlic Cloves, Whole

Directions

• 1 Preheat oven to 325 degrees

• 2 Prep ingredients

  Place olives, almonds, herbs, garlic, and lemon peel on a large baking sheet. Drizzle with olive oil and toss to combine.

• 3 Bake.

  Bake for 20-30 minutes or until almonds are toasted, olives are beginning to wilt a little, and kitchen is fragrant.

• 4 Cool and serve

  Let cool 5 minutes, then serve warm in a bowl. Make sure to include a smaller bowl nearby for guests to discard pits.

Number of Servings: 6

Ingredients

• 3 tablespoons Extra Virgin Olive Oil
• ¼ cup Fresh Dill
• ¼ cup Fresh Lemon Juice
• 8 ounces Smoked Trout
• 1 tablespoon Extra Virgin Olive Oil
• 1 teaspoon Kosher salt
• ½ whole French or Sourdough Baguette

Directions

• 1 Prepare smoked trout

  In a medium bowl, combine juice of 1 lemon, olive oil, fresh baby dill leaves, and smoked trout. Gently mix until trout is broken into small pieces. Add salt and pepper to taste.

• 2 Make Crostini

  Place baguette slices on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake at 350 for about 8 minutes or until crispy on the edges and beginning to brown.

• 3 Assemble crostini

  Arrange crostini on a platter, then put a pile of the smoked trout dip on each crostini. Serve at room temperature.

Number of Servings: 4

Ingredients

• 1 bunch Black Kale, wash and dry
• 2 tablespoons Extra Virgin Olive Oil
• 1 teaspoon Kosher salt

Directions

• 1 Prepare kale

  Wash and dry kale. Remove stems by running a sharp knife along either side of the stem, making sure not to tear the leaves.

• 2 Cut kale length-wise into 2 strips

  Kale will almost be cut in half where you removed the stems, so just cut the remaining part so each piece becomes 2 long strips.

• 3 Preheat oven to 425 degrees

• 4 Toss kale with olive oil and salt

  Place kale strips on a parchment-lined baking sheet in a single layer (may have to bake in batches or use several sheets). Drizzle olive oil over kale, then gently toss leaves so they're evenly coated. Sprinkle with salt.

• 5 Roast kale

  Place kale in 425 degree oven and bake for 5-8 minutes or until it's crispy and starting to turn brown. Watch carefully because it browns easily and after that it may taste burned. Remove from oven and let cool. Serve on a plate as "chips."