Goat Cheese, Apricot and Pistachio Crostini with Honey

Sometimes bite-size foods are the best foods.

Goat Cheese, Apricot and Pistachio Crostini with Honey | CaliGirlCooking.com

These Goat Cheese, Apricot and Pistachio Crostini with Honey are no exception! They’re salty, sweet and tangy, and fit in the palm of your hand. They’re portable and the perfect addition to a cocktail party or get-together (did someone say Oscars?)

I’ve always been a snacker. When given the choice between a gigantic meal that will likely leave me bloated and sluggish or light snacks throughout the day, I’ll 100% of the time go for the latter. Plus, that way I get to try allll of the different things. Don’t pin me down, I want to taste all the food!

Speaking of snacking, the hubby and I are especially good at it on the weekends, and this past weekend (wait, are we still in “the weekend” since today is President’s Day?) was no exception. We were up in NorCal for a baby shower on Saturday, then took advantage of the long weekend and being so close to Napa and headed up to Wine Country on Sunday. We’re headed back to SB but will be back up in NorCal next weekend. It’s turning into quite the frequent commute for us, but we don’t mind the drive. We always joke that we’d rather make the 4-6 hour drive up to the Bay Area than the 2-3 hour drive down to LA because we never hit any traffic.

Anyhow, we really enjoyed seeing so many of our NorCal friends this past weekend. It seems like with the craziness of the holidays and the subsequent need to just hibernate and do nothing in the beginning of the new year, it’s been ages since we’ve seen everyone. Now we’re celebrating babies and multiple engagements and I can’t believe all of that has happened since we’ve last seen everyone!

Goat Cheese, Apricot and Pistachio Crostini with Honey | CaliGirlCooking.com

These Goat Cheese, Apricot and Pistachio Crostini with Honey are just the type of thing I like to make for casual get-togethers with our friends, no matter where we are. They’re pretty darn easy and require almost no actual cooking, so you can really whip them up anywhere. Might I also add that they’re the perfect things to munch on when you’re sipping on some delicious Napa wine? Let me tell you, these crostini and a crisp, refreshing Sauvignon Blanc are a match made in heaven.

The hardest part about this recipe is literally toasting up the sliced baguette to make crostini. If you can toast bread under a broiler without burning it, you’re in good shape. If not, just add the toppings to untoasted bread and these puppies will still taste absolutely divine.

Goat Cheese, Apricot and Pistachio Crostini with Honey | CaliGirlCooking.com

After you have your baguette slices toasted, simply spread each one with a hefty dollop of chevre (that’s creamy goat cheese for all you non-cheese snobs out there), top with the apricot and pistachio mixture, and drizzle on some honey. That’s it!

I’d also like to point out the absolutely necessity of a couple of things:

  1. Toast your nuts. I know, this technically requires more cooking, but it’s a must for ANY recipe that involves nuts. Just trust me.
  2. Chop your dried apricots. Nobody wants a crostini where they have to gnaw through a huge chunk of something so they can be sure to get a taste of it in every bit. Also, I’m a huge fan of the fatter, juicier dried apricots as opposed to the flatter, more dehydrated ones. They are definitely a must IMHO.

Goat Cheese, Apricot and Pistachio Crostini with Honey | CaliGirlCooking.com

Okay, now that you have the down-low on all that goes into these drool-inducing Goat Cheese, Apricot and Pistachio Crostini with Honey, I’ll let you get to it! It’s a holiday after all, so you deserve a little something to go along with that bottle of wine you’re sure to pop the cork on today 😉

Goat Cheese, Apricot and Pistachio Crostini with Honey | CaliGirlCooking.com
Print
Goat Cheese, Apricot and Pistachio Crostini with Honey
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

These bite-size hors d'oevures are perfectly balanced with sweet, salt and tangy flavors. Pistachios, goat cheese and apricots are a match made in heaven!

Course: Appetizer
Author: CaliGirl Cooking
Ingredients
  • 1 baguette, thinly sliced on the bias
  • 6 ounces chevre (creamy goat cheese)
  • 1/2 cup chopped pistachio nutmeats, toasted
  • 1 cup dried apricots, finely chopped
  • 4 ounces honey (approximately)
Instructions
  1. Turn the broiler on high. Arrange the baguette slices on a sheet pan and place under the broiler for about 5 minutes, or until they become golden-brown. Keep a close eye on them, as they can get too dark in a matter of seconds. 

  2. Remove crostini from the oven and let cool slightly. Once cool enough to touch, spread about a tablespoon or so of the goat cheese on each piece. 

  3. Combine the pistachios and dried apricots in a small bowl, then sprinkle on top of each crostini. 

  4. Drizzle each piece with honey and serve immediately.

Goat Cheese, Apricot and Pistachio Crostini with Honey | CaliGirlCooking.com

Best EVER Winter Vegetable Platter

I bet you’d never imagine the words “best ever” in front of the words “vegetable platter,” but today I’m here to rock your world and prove to you that this is an incredibly appropriate statement.

Best EVER Winter Vegetable Platte | CaliGirlCooking.com

That’s right, I’m going to show you not only a vibrant array of winter vegetables (that don’t need to be cooked before enjoying) but TWO life-changing dipping sauces that are not only incredibly tasty, but VEGAN to boot. Hummus and queso, step aside. My Garlicky Cauliflower Almond Butter Dip and Thai Peanut Dipping Sauce are going to change your life.

But, before I get to these super-duper recipes, let’s talk a bit about a very important food event that’s coming up this weekend. Yes, I just referred to the Super Bowl as a food event as opposed to a sporting event, because when there isn’t really a specific team you’re rooting for, your focus turns directly to the snacks (and drinks!) that are being served. Am I right? It’s basically an excuse to make all of the delicious things (usually not so healthy) that you’ve been dreaming about since last year’s Super Bowl.

The good news is, this Best EVER Winter Vegetable Platter is both healthy AND delicious, and will satisfy all of your guests, no matter their dietary restrictions or preferences. This dish is both vegan and gluten-free, but even those who don’t follow either of these diets will find it a welcome healthy munch among all of the other not-so-healthy foods you might be serving (and have no fear, I have a not-so-healthy Super Bowl-friendly recipe coming to you on Wednesday – because we’re all about that balance, baby!)

Best EVER Winter Vegetable Platte | CaliGirlCooking.com

So let’s talk about how I came up with the ideas for the Garlicky Cauliflower Almond Butter Dip and Thai Peanut Dipping Sauce that grace this Best EVER Winter Vegetable Platter. You might recall that back in November I took a little trip to Wine Country with my gal Hana-Lee from Wander & Wine. During that trip, we were lucky enough to grab dinner at Press Restaurant in St. Helena.

While we were waiting for the first of our many dishes to arrive at the table, we were surprised with a large galvanized metal tray, with little veggie tops popping out of a bed of crushed ice. (We later found out that these cute little veggies came straight from the farm that Press has partnered with to provide all of its produce…Amazing!) Surrounding the tray were five little bowls of dipping sauces, and we were told to try our hand at all of the different vegetable and dip combinations. It was basically a vegetarian version of shrimp cocktail, genius!

Among all of the combinations I tried, one really stood out to me: fresh fennel bulb dipped into Press’ version of Thai peanut sauce. It was so dang good it was all I could think of even as we ate all of the other delicious dishes we ordered. I have to admit, the fennel and Thai peanut is a flavor combination I would have NEVER thought of, but it was amazing. I immediately added it to my list of flavor combos to try on my own at home.

Best EVER Winter Vegetable Platter Thai Peanut Dipping Sauce | CaliGirlCooking.com

I’m not quite so sure how I came up with the idea for my Garlicky Cauliflower Almond Butter Sauce, but I’ve been wanting to try my hand at making a Creamy Cauliflower Sauce a la Pinch of Yum for quite some time. I guess I figured almond butter would be a natural, delicious addition, along with some other spices and of course loads of garlic.

Best EVER Winter Vegetable Platter Garlicky Cauliflower Almond Butter Sauce | CaliGirlCooking.com

Once I had my sauces down, I knew I had to get some hearty, beautiful vegetables to stand up to their deliciousness. Fennel was a shoe-in, and after perusing the seasonal produce section at Trader Joe’s I decided on some beautiful rainbow carrots, crunchy radishes and slightly bitter Belgian endive to round out the tray. Not only were all of these vegetables just perfect with BOTH of the sauces, they also make a beautiful display that whoever you’re entertaining will not be able to keep their hands off of.

The great thing about this Best EVER Vegetable Platter is you can prep both of the sauces well in advance (up to three days.) The Garlicky Cauliflower Almond Butter Sauce makes a HUGE batch, so you’ll likely have a bunch leftover, but I highly recommend you take advantage of this by using it as a dairy-free creamy pasta sauce. Once you have the dipping sauces made, all that’s left if to find the freshest winter produce you can and use your food styling skills to really make your platter pop.

Best EVER Winter Vegetable Platter | CaliGirlCooking.com

Whether you whip this up for Super Bowl or not, it’s the perfect recipe to have in your arsenal for any time you’re entertaining a crowd with health concerns or varied dietary preferences. Make it now, make it later, doesn’t matter as long as you give it a shot as soon as you can!

Best EVER Winter Vegetable Platte | CaliGirlCooking.com
Print
Best EVER Winter Vegetable Platter
Prep Time
50 mins
 

A classic vegetable platter gets a winter makeover with seasonal produce and two creamy, vegan dipping sauces. 

Course: Appetizer
Author: CaliGirl Cooking
Ingredients
For the Garlicky Cauliflower Almond Butter Dip:
  • 1 tablespoon plus 1/4 teaspoon salt, divided
  • 7 cups cauliflower florets (about 1 medium head of cauliflower)
  • 4 large cloves garlic, peeled
  • 1/2 cup unsweetened vanilla almond milk
  • 1/4 cup almond butter
  • 2 teaspoons white balsamic vinegar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • Dash of cayenne
For the Thai Peanut Dipping Sauce:
  • 2/3 cup creamy peanut butter
  • 1/4 cup rice vinegar
  • 1 tablespoon honey (or agave nectar)
  • 1/2 cup hot water
  • 2 teaspoons sambal oelek
For the platter:
  • 6-8 rainbow carrots, peeled and cut into sticks
  • 6-8 radishes, tops removed and cut into halves or quarters
  • 2 bunches Belgian endive (bonus if you can find one purple and one green bunch)
  • 1 large fennel bulb, cut into sticks
Instructions
To make the Garlicky Cauliflower Almond Butter Dip:
  1. Bring a large pot of water with 1 tablespoon salt to a boil. Once water is boiling, add cauliflower and garlic cloves and cook until cauliflower is fork tender, about 6 minutes. 

  2. Using a slotted spoon or small sieve, scoop out the cauliflower florets and garlic cloves and place in a blender. Reserve cooking water.

  3. Add almond butter, almond milk, white balsamic, cinnamon, nutmeg, cayenne and salt and pepper to blender. Turn blender on low and slowly add ¾ - 1 cup of the reserved cooking water, until the mixture has reached a creamy consistency. Transfer to a resealable container and refrigerate for at least 30 minutes before serving, or up to three days.

To make the Thai Peanut Dipping Sauce:
  1. In a medium mixing bowl, whisk together the peanut butter, rice vinegar, honey, hot water and sambal oelek. Transfer to a resealable container and refrigerate for at least 30 minutes before serving, or up to three days.

To assemble the platter:
  1. Place dipping sauces in two small bowls and place in center of platter. Surround with all of the vegetables and serve immediately.

Best EVER Winter Vegetable Platter | CaliGirlCooking.com

Turkey Cranberry Meatballs with Cranberry, Orange and Maple Glaze

Little bites of heaven right here ↓

Turkey Cranberry Meatballs with Cranberry, Orange and Maple Glaze | CaliGirlCooking.com

These Turkey Cranberry Meatballs with Cranberry, Orange and Maple Glaze are going to be your new favorite thing. Pinky promise.  They’re perfectly sweet and tart at the same time, yet laced with savory herbs and cheese…and did I mention they’re drenched in the most fabulous, winter fruit-y glaze? C’monnnnn…You know you want to make these for your next holiday get-together!

If you’ve been reading this blog for any length of time now, you’ll know that I love anything that can pass for an hors d’oeuvres OR a full-fledged dinner. Take, for example, these Asiago Chipotle Shrimp Toasts or these Crab Zucchini Stuffing Cakes with Lemon-Basil Aioli. I mean, if you’re going to nail a recipe, you might as well nail one that can multitask, am I right?

These Turkey Cranberry Meatballs with Cranberry, Orange and Maple Glaze most definitely fit the multitasking bill. I mean, I wouldn’t even be made if these showed up on the table for brunch. They do, after all, have a hefty serving of antioxidant-packed fruit AND protein. Can we get a heck ya?

Turkey Cranberry Meatballs with Cranberry, Orange and Maple Glaze | CaliGirlCooking.com

A little BTS look at the development of what has become one of my go-to, most tasty recipes of the season: I actually had to practice these meatballs (and the accompanying sauce) a couple of times to really nail down the recipe. For the first go-around, the meatballs came out just a bit too dry and the sauce was just wayyyy too spicy yet tart at the same time. Even with a trip to Quebec City looming ahead of me, I just couldn’t bring myself to post the recipe as it was. I take this food blogging job very seriously and would hate to lead you astray with something I wasn’t completely happy with!

But then, oh but then. Round two of Turkey Cranberry Meatballs recipe testing began and the finished product was just showstopping! Hence, why I’m so very excited to share it with you today.

Turkey Cranberry Meatballs with Cranberry, Orange and Maple Glaze | CaliGirlCooking.com

So, because I thought the meatballs were too dry the first time I tried this recipe, I decided to add some whole-milk ricotta in addition to the milk, Parmesan and egg. It gave these balls the perfect, even cheesier touch. I was a little worried that they would fall flat in the oven, but no sir-ee! They turned out just perfect.

Turkey Cranberry Meatballs with Cranberry, Orange and Maple Glaze | CaliGirlCooking.com

For the glaze, I decided to tone down the orange juice and red pepper flakes and use maple syrup instead of sugar to add some extra dimension to the sweetener. These were the perfect adjustments! The glaze turned out perfectly sweet with just a hint of savory spice from the addition of some chicken broth and the pepper flakes.

The other great thing about these Turkey Cranberry Meatballs with Cranberry, Orange and Maple Glaze is that they are sooo easy to prepare. All of the ingredients for the meatballs come together in one bowl, and the glaze can be made while the meatballs complete their first round in the oven.

Turkey Cranberry Meatballs with Cranberry, Orange and Maple Glaze | CaliGirlCooking.com

We douse the meatballs in the glaze before the second round of baking, which results in them being perfectly moist and marinated. Once they’re done cooking through, the meatballs are ready to be served!

The hubs and I enjoyed these over some whole wheat pasta, but you could also serve them (as I mentioned) with toothpicks as an appetizer, or even over mashed potatoes or some sort of grain. I’m also thinking some Turkey Cranberry Meatballs with Cranberry, Orange and Maple Glaze might be over-the-top delicious sandwiched in a hoagie roll or hot dog bun? Danggggg….I think I need to go make myself another batch now….

Turkey Cranberry Meatballs with Cranberry, Orange and Maple Glaze | CaliGirlCooking.com

Turkey Cranberry Meatballs with Cranberry, Orange and Maple Glaze | CaliGirlCooking.com
Print
Turkey Cranberry Meatballs with Cranberry, Orange and Maple Glaze
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Perfectly moist, cheese-y meatballs studded with dried cranberries and topped with a tangy cranberry, orange and maple glaze. The perfect appetizer or main dish for entertaining!

Course: Appetizer, Main Course
Cuisine: Italian
Servings: 18 meatballs
Author: CaliGirl Cooking
Ingredients
For the meatballs:
  • 1/2 cup dried cranberries
  • 1 tablespoon olive oil
  • 1 shallot, peeled and minced
  • 3 cloves garlic, peeled and minced
  • 1 pound ground turkey
  • 1 cup milk
  • 1 egg, beaten
  • 1/3 cup grated Parmesan
  • 1 cup panko (or breadcrumbs)
  • 1/2 cup ricotta
  • 2 teaspoons fresh thyme, minced
  • 1 teaspoon fennel pollen
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
For the glaze:
  • 3 cups fresh cranberries
  • 1 cup chicken broth
  • 1/2 cup water
  • Zest of one orange
  • 2 tablespoons fresh orange juice
  • 3/4 cup maple syrup
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons butter
Instructions
  1. Place dried cranberries in a small bowl and cover with warm water. Let sit for 10-15 minutes, until cranberries become plump. Preheat oven to 400 degrees Fahrenheit.

  2. Add the olive oil to a small saute pan over medium heat. Once olive oil is heated, add the shallot and garlic, and saute for about 3 minutes, or until mixture becomes fragrant. Remove from heat.

  3. In a large mixing bowl, combine the ground turkey, milk, egg, Parmesan, panko, ricotta, thyme, fennel pollen, red pepper flakes, salt and pepper. Drain the cranberries from their water and add them as well, stirring the whole mixture until all ingredients are well combined. 

  4. Coat a large baking dish (I used one that was 8 ½” x 12”) with nonstick cooking spray. Take approximately 1/3 cups’ worth of the meatball mixture at a time and mold it into a ball. Place in baking dish and repeat with rest of mixture. It’s okay if you have to pack them in tight to fit them all.

  5. Bake meatballs in 400 degree oven for 15 minutes, or until lightly browned. 

  6. In the meantime, start making your glaze. Combine all glaze ingredients in a medium saucepan. Place over medium-high heat and cook until cranberries break down and a loose glaze forms. 

  7. When time is up for the meatballs, remove them from the oven and turn it down to 325 degrees Fahrenheit. If the glaze isn’t quite ready yet, just leave the meatballs out until it is (it shouldn’t be too long.)

  8. When the glaze is ready, pour it over the meatballs and return them to the now 325 degree oven for 20-25 minutes, or until the meatballs are cooked through. Serve warm.

Turkey Cranberry Meatballs with Cranberry, Orange and Maple Glaze | CaliGirlCooking.com

 

Oh yesssssss….

Three-Ingredient Calabrian Chili Spread

Because today I’m all about keeping it quick, simple and super tasty.

Three-Ingredient Calabrian Chili Spread | CaliGirlCooking.com

I’m currently running on just a few hours of sleep after catching the earliest flight possible back from Quebec City yesterday so I could make it to our annual Holiday Boat Parade. Quebec City was AMAZING and I am so excited to tell you all about it and show you all of the pictures. We snowshoed, spa-ed, visited the Christmas markets and froze our little tushies off (hello 14-degree weather!) Stay tuned for another Travel Diaries post soon.

Even though I had the best time, because we only had five days there we were going the entire time, always on the move trying to squeeze everything in. I can’t wait to sleep, sleep and sleep some more so, until then, about all the strength I can muster is to tell you about the deliciousness that is this Three-Ingredient Calabrian Chili Spread.

This recipe was inspired by a brunch the hubs and I had at SY Kitchen in Santa Ynez way back in June. We’re somewhat of hot sauce fiends, so naturally we asked for some to go with our eggs. Instead of the classic Tapatio or Tabasco, our waiter brought us a small bowl of a fiery red condiment and informed us that this was the only hot sauce they served there. We took one bite and immediately had to ask what the secret ingredient was. Turns out it was Calabrian chili peppers!

Three-Ingredient Calabrian Chili Spread | CaliGirlCooking.com

I love Calabrian chili peppers because they are so much more than just a spicy pepper. They originated in Italy (no wonder they’re delicious) and have a whole other dimension than your average pepper. Your mouth isn’t just hit with a wave of heat, there’s actually flavor in there that makes you keep wanting to come back for more.

After doing a little bit of research on how I could get my hands on some Calabrian chilies, I found that I could both order them on Amazon and also found them at the fantastic high-end grocery store where we stay when we go up to Napa. Although there are plenty of dried Calabrian chili options, I went for those packed in oil so I wouldn’t have to go through the extra step of rehydrating them before pureeing them into this Three-Ingredient Calabrian Chili Spread. Of course, if you can only find the dried ones, simply soak them in some warm water for a few hours (or overnight) before using.

The brand of Calabrian chilies packed in oil that I used still had the stems attached, so I simply cut those off when pulling them out of the jar. Aside from the chilies themselves, the only ingredients you’ll need are some fresh olive oil and peeled, whole garlic cloves. I suppose you could use the oil that the chilies come packed in, but I thought it might make the spice just a bit too intense. If you REALLY don’t mind spicy, then I say go for it!

Three-Ingredient Calabrian Chili Spread | CaliGirlCooking.com

All you have to do to make this Three-Ingredient Calabrian Chili Spread come to life is throw the above-mentioned ingredients in a food processor or high-powered blender and puree until that smooth, spreadable, aromatic paste forms.

Once it’s made, the spread will last for up to a month in the refrigerator and will turn into your go-to condiment for any breakfast, brunch, lunch or dinner that could use that extra-spicy kick.

I’m going to keep this short today so I can continue recuperating from my travels, but trust me when I say you’ll be doing yourself a HUGE favor if you make this Three-Ingredient Calabrian Chili Spread ASAP. Hot sauce lovers unite!

Three-Ingredient Calabrian Chili Spread | CaliGirlCooking.com
Print
Three-Ingredient Calabrian Chili Spread
Prep Time
15 mins
Total Time
15 mins
 

A ridiculously simple recipe for the best hot sauce/spread/spicy condiment you'll ever taste, with only three ingredients!

Course: Side Dish, Snack
Cuisine: Italian
Author: CaliGirl Cooking
Ingredients
  • 1 cup Calabrian chilies (preferably those packed in oil) Stems removed
  • 3 whole cloves garlic Peeled
  • 1/4 cup olive oil
Instructions
  1. Combine all three ingredients in a food processor or high-powered blender. Pulse until a smooth paste forms. Keep in a Tupperware or resealable glass jar for up to one month in the refrigerator. 

Three-Ingredient Calabrian Chili Spread | CaliGirlCooking.com

 

Gimme allll the hot sauce!

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Pumpkin Walnut Pate

I hope you’re not sick of pumpkin yet!

Pumpkin Walnut Pate | CaliGirlCooking.com

I know we’ve somewhat moved on from pumpkin season, but it’s still the holidays and there are still plenty of pumpkins lying around at the grocery store that need to be consumed. After sharing my Travel Diaries: Napa and Sonoma with you yesterday, I had to share my own personal take on one of my favorite little bites we had during our trip – this Pumpkin Walnut Pate!

We got to taste this little wonder that is Pumpkin Walnut Pate during our food and wine pairing at Davis Estates. It was served on a perfectly toasted crostini and topped with a tiny, fresh sage leaf, paired with their 2014 Pinot Noir from Truchard Vineyard in the Carneros appellation (which is between Napa and Sonoma.) I took a bite and then a sip of wine, and then another bite, and I just about died and went to heaven. I immediately knew I had to make a version of my own.

I wasn’t able to snag the actual recipe for that particular Pumpkin Walnut Pate from the Winery Chef, but my palate did pretty good work picking out all of the flavors, and I made sure I took good notes.  I tried my hand at my own version as soon as we got home and brought some to both the in-laws’ and my parents’ houses for Thanksgiving. It was a huge hit!

Pumpkin Walnut Pate | CaliGirlCooking.com

We spread it on all kinds of crackers and breads, and even paired it with a few different cheeses. It’s a great way to serve a fancy “pate” that’s (a) vegetarian and (b) made from ingredients that even the pickiest of eaters will like. The niece and nephews were even loving it!

I used homemade roasted pumpkin for this, but I bet you could also use the canned pumpkin if you’re feeling lazy. You may just want to use less of it because it will have more moisture than freshly roasted pumpkin would. If you want to make your own roasted pumpkin like I did, simply cut a small Sugar Pumpkin in half, scoop out the seeds, and roast in a 400 degree oven for about 30 minutes, or until the flesh can be easily pricked with a fork and it feels like you’d be able to scoop it out easily.

After you have your pumpkin ready to go, this recipe comes together in a flash. Simply saute some shallots and garlic, toast some walnuts, and then throw all of the ingredients together in a food processor. Easy as that!

Pumpkin Walnut Pate | CaliGirlCooking.com

Another great thing about this Pumpkin Walnut Pate is that it keeps well in the refrigerator and even gets better on the second of third day. My only recommendation would be to let it come to room temperature before serving. If you serve it too cold, it will be a bit chunky and not spread as easily.

I may have served this Pumpkin Walnut Pate for Thanksgiving, but it’s just as perfect for any of your holiday parties, or even your Christmas menu. You could even whip up a batch now and have it on hand at a moment’s notice for any unexpected holiday visitors!

I’m going to sign off now because I have some packing to do before I head off to Quebec tomorrow. It’s going to be quite the change packing for snow and 30-degree weather for once! As always, be sure to comment below or email me with any recommendations you have for me while I’m there!

Pumpkin Walnut Pate | CaliGirlCooking.com

Pumpkin Walnut Pate | CaliGirlCooking.com
Print
Pumpkin Walnut Pate
Prep Time
20 mins
Total Time
20 mins
 

A delicious, vegetarian spread full of roasted pumpkin, toasted walnuts and sage. The perfect addition to your next cocktail party or holiday dinner!

Course: Appetizer
Servings: 8 people
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons butter
  • 10 fresh sage leaves
  • 1 shallot, diced
  • 2 cloves garlic, peeled
  • 2 cups walnut pieces, toasted
  • 3 cups roasted pumpkin
  • 1 tablespoon heavy cream
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
Instructions
  1. Melt butter in a small saucepan over medium heat. Add sage leaves and fry for about 5 minutes. Remove sage leaves to a small plate lined with a paper towel to drain. Reserve melted butter for later use. 

  2. In a food processor, combine sage, reserved butter, shallot, garlic, walnuts, pumpkin, cream, lemon juice and spices. Pulse until a smooth pate forms. 

  3. Serve immediately or refrigerate for up to five days.

Pumpkin Walnut Pate | CaliGirlCooking.com

 

Spread it realllll good…