These almonds are excellent for a charcuterie board or antipasti platter. I buy them from Amazon.com. They are hard to find in markets in my area of Virginia.
I cup raw marcona almonds
1 t extra virgin olive
1 sprig fresh rosemary
1 T fresh rosemary leaves, minced
½ t sea salt
Toast almonds in a dry skillet until golden. Be careful not to let them burn.
Pour into a large bowl.
Add olive and sprig of fresh rosemary to skillet.
Heat over medium-low heat for 3 to 5 minutes.
Remove rosemary sprig and pour oil over almonds in bowl.
Add rosemary leaves and salt.
Stir to combine and store in an airtight container.
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