31 Dec 15-Minute Vegetarian New Years Appetizer Platter
15-Minute Vegetarian New Years Appetizer Platter
If you’re like me, you tend to wait until the last minute to do a lot of things. Like making an hors d’oeuvres platter for New Years eve the night before since you have to work right up until party time, or creating the content for a meatless Monday post right as the sun sets on your Monday. In this case, both are colliding so I decided to create something spectacular that will take you no more than 15 minutes to put together (so you’ll have tons of time to get all fabulous before the big night). The surprising and complex flavors of all three of these dishes will wow your friends and make you look way fancier than you actually are (so you can sit back and drink copious amounts of champagne while everyone sings your praises instead of slaving in the kitchen and sweating through your sparkly outfit).
Wishing you all a Happy New Years, one filled with a full heart and even fuller belly!
- 16 Ounces of Roasted Unsalted Almonds
- 1 Tablespoon Butter
- 2 Tablespoons Honey
- 1-2 Teaspoons Red Chili Flakes
- 1 Teaspoon Sea Salt
- 2 Tablespoons Chopped Fresh Rosemary
- In a large saute pan, melt butter and honey over medium heat. Add chili flakes and rosemary, cook until fragrant (less than one minute). Add almonds and salt, toss well to coat. Remove from heat and cool before serving.
- If using salted almonds, omit salt. If using raw almonds, toast before using.
- 8 Ounces of Peppadew Peppers
- 4 Ounce Log of Fresh Goat Cheese
- 2 Tablespoons Smoked Salt (The best: Hepp's 7 Fire Smoke Salt
- Stuff your peppers with a dollop of goat cheese.
- Sprinkle salt on a plate, dip the top of your peppers into the salt.
- Serve chilled or at room temperature.
- Find these peppers jarred at an Italian market (Bay Cities in Santa Monica has them) or at a specialty grocer (I got mine at my Whole Foods olive bar, where I was able to find not only the traditional red but these Golden ones as well).
- I use Hepp's 7 Fire Smoke Salt for a super intense flavor and amazing ash color.
- If your friends are like mine, they'll probably think these peppers are little tomatoes- it's a fun surprise.
- 16 Ounces of your favorite olives
- 1 Tablespoon high quality olive oil
- 1 Preserved Lemon
- Discard the inner membrane of the lemon, reserving any juice. Chop up the peels into small relatively thin pieces (short matchsticks).
- In a bowl, mix all ingredients together. The longer it sits, the stronger the flavor so if you can try to make at least a couple hours ahead (but can be served right away and still are delicious).
- You can usually find preserved lemons at Whole Food's olive bar or at an Italian or Middle Eastern market. If you can't find them, just use the grated rinds of 3 lemons.
- I love to use giant green Castelvetrano, small green Lucques, or the ones I used for the photo: strikingly red XL Cerignola olives (which people thought were pee wee potatoes)