Appetizers

• Good quality Sliced Salami
• Stick Salami, cut into 1/4" discs
• Slices of Sharp Cheddar Cheese
• 1 wedge soft mild cheese (Brie)
• 1 wedge Bleu Cheese
• Assorted Nuts (almonds, cashew, walnut)
• Assorted Fresh Fruits (apple, pear, kiwi)
• Assorted Dried Fruits (apricots, cherries)
• Jam (Fig or honey)
• Crackers and/or French Bread slices
• Anything chocolate

Instructions

Note...these are the things I put on my Board since they're my personal favorites. Feel free to substitute with your favorites. Arrange in a festive pattern (Christmas tree) or be whimsical! I always serve with wine.

• 2 lb Rainbow Carrots
• 1/4 cup olive oil
• 1/4 cup Maple Syrup
• 2 Tbs Hot Chile Paste
• 2 tsp Cumin
• 2 cloves Garlic, grated or minced
• Zest of 1 Lemon

Instructions

1. Preheat oven to 400. 
2. For glaze combine the remaining ingredients in a small bowl and set aside. 
3. Place carrots on a sheetpan. Drizzle with olive oil, sprinkle with salt and toss.  Roast 10 minutes.
4.  Brush on half the glaze & turn them over. Roast another 10-15 minutes until desired doneness. 
5. Serve with add'l glaze. 

*Use a grill pan instead of roasting in oven if grill marks are desired.

• 1 French bread, sliced on the diagonal
• 1 cup Ricotta cheese
• 1 ripe pear, sliced thin
• 1/2 cup toasted walnuts, chopped
• honey

Instructions

1. Preheat over to 375.
2. Place the bread on a sheet pan and bake until crisp.
3. Top with ricotta cheese, then arrange pears on top, then sprinkle on walnuts.
4. Drizzle with honey.