Ingredients
Scale
For the Cheese Board:
- Stuffed olives
- Jam (for spreading on crackers)
- Grapes
- Castello cheese (I used creamy Havarti and aged Havarti)
- Folie à Deux wine (from Sonoma Country, California)
- Crackers (like Lesley Stowe Raincoast crisp crackers and veggie flats)
- Rosemary sprigs (optional, for garnish)
For the Spiced Pecans:
- 1/2 cup sugar
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 egg white
- 1 tablespoon pure vanilla extract
- 3 cups pecans halves
Instructions
Make the pecans
- Preheat oven to 250F. Cover a baking sheet with parchment paper.
- In a bowl, combine sugar, pumpkin pie spice and salt. In a separate bowl, beat egg white and vanilla until foamy. Add the pecans and toss to coat. Add the spice mixture and stir to coat.
- Spread pecans in a single layer on the prepared baking sheet. Bake for 1 hour, stirring once. Cool and break apart. Can be stored up to 2 weeks in an airtight container.
Assemble the board
- It’s best to assemble the cheese board just before serving. Lay out all cheese board ingredients and garnish with rosemary sprigs. I like to cut a few slices of cheese but leave the rest in a block with a cheese knife for guests to cut themselves.
- Category: Appetizer