Charcuterie Cones
Nutrition Information
Calories | 820 |
---|---|
Total Fat | 57.8 g |
Cholesterol | 54.0 mg |
Sodium | 707.8 mg |
Potassium | 567.3 mg |
Total Carbohydrates | 52.4 g |
---|---|
Dietary Fiber | 18.5 g |
Sugars | 18.4 g |
Protein | 31.2 g |
Directions
Start by creating a parchment paper cone. Take a square piece of parchment and fold in half to create a triangle shape. Rotate triangle so that the top tip points toward you. Then, take the far right tip, and fold inward until it meets with the top tip and creates a cone shape. Hold these tips together as you grab the far left tip with your other hand and tuck/wrap it underneath the cone. Tighten all of the tips until the three of them for a “M” shape — then fold the “M” inside of the cone, and press firmly to seal. Take your parchment cone and set into a small shot glass.
Next, create your rosemary “snack sprigs.” With your hands, remove all but the top leaves of a fresh rosemary sprig. Then, skewer olives, or desired snack, onto the sprig and push them toward the top leaves. (If sprig is weak, use a small skewer to create holes in the olives before place them onto the rosemary.)
Fill your parchment cone to the top with Blue Diamond Wasabi & Soy Sauce Almonds. Insert your rosemary “snack sprig” into the almonds. Follow with a toothpick of clementine segments.
Lastly, balance Blue Diamond Nut-Thins Hint of Sea Salt crackers, sharp cheddar, dried orange, and a few more wasabi & soy sauce almonds.
Serve alongside other flavor options, if desired!
Ingredients
- Parchment paper
- Fresh rosemary sprig
- Olives
- Blue Diamond Almonds, wasabi & soy sauce
- Blue Diamond Nut-Thins, hint of sea salt
- Clementine segments
- Sharp cheddar
- Dried orange