Roman Roasted Grape and Olive Crostini An ancient Roman recipe, this oven-roasted appetizer is easy to make and is both flavorful and healthy. A splash of olive oil and vinegar and some thyme give this crostini topping a sweet and savory flavor. This yields 12 2-ounce servings of crostini topping. INGREDIENTS: • • • •
2 cups halved seedless red grapes 1 cup halved pitted black Kalamata olives 1 tablespoon olive oil 1 tablespoon sherry or red wine vinegar
• 1/2 teaspoon fresh thyme, chopped fine (can substitute dried) • Salt and black pepper to taste • 1 large loaf bread (baguette, ciabatta, etc.), sliced to 1/2-inch thickness
Heat the oven to 350 degrees. Add the ingredients to an ovenproof dish and toss to mix evenly. Roast for about 20-25 minutes, then serve alongside the sliced bread.
Holiday Roasted Butternut Squash The recipe is a forgiving one, so feel free to play with the spices and amounts for your family. I prefer using a mild New Mexican red chile powder for its flavor and low heat. Sweet paprika is a good substitute. If you use smoky or hot paprika or a hot chile powder instead, be sure to add ¼ teaspoon at first. You can always add more heat, but removing it is next to impossible. INGREDIENTS: • Salt and black pepper to taste • 1 bag of cubed, peeled butternut squash, • 1/2 tablespoon balsamic vinegar 10 ounces • 1/2 tablespoon olive oil • 1/2 tablespoon brown sugar • Optimal: pomegranate seeds as garnish • 1 teaspoon ground cinnamon • 1/2 teaspoon cumin • 1/2 teaspoon to 1 teaspoon ground New Mexican red chile (mild or spicy) or paprika (sweet, smoky, or spicy)
Heat the oven to 350 degrees. Add all ingredients except the pomegranate seeds to an ovenproof dish and toss to mix evenly. Roast for 55-60 minutes or until squash can be pierced with a fork. Scatter pomegranate seeds on squash and serve.
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