NEWS IN A NUTSHELL
Charcuterie Cones Cook Time: 10 minutes Difficulty: Medium Serves up to: 1
Ingredients Parchment paper Fresh rosemary sprig Olives Blue Diamond Wasabi & Soy Sauce flavored almonds Blue Diamond Hint of Sea Salt Nut-Thins Clementine segments Sharp cheddar Dried orange
Directions Parchment Paper Cone
Snack Sprigs 1. Next, create your rosemary snack sprigs. Remove all but the top leaves of a fresh rosemary sprig. 2. S kewer 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 placing them onto the rosemary .) 3. F ill 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. 4. Lastly, balance Blue Diamond Nut-Thins Hint of Sea Salt crackers, sharp cheddar, dried orange, and a few more Wasabi & Soy Sauce almonds. 5. Serve alongside other flavor options, if desired!
1. Start by creating a parchment paper cone. Fold a square piece of parchment paper in half to create a triangle shape. 2. Rotate the triangle so that the top tip points toward you. 3. T hen, take the far right tip, and fold inward until it meets with the top tip and creates a cone shape. 4. Hold these tips together as you grab the far left tip with your other hand and tuck/wrap it underneath the cone. 5. Tighten all the tips until the three of them form an “M” shape — then fold the “M” inside of the cone, and press firmly to seal. 6. Take your parchment cone and set it into a small shot glass.
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ALMOND FACTS
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