Roasted Chestnuts & Ham Wrapped Figs Thanksgiving & Winter Holiday Appetizer Board
Pantry Recipe
Roasted Chestnuts & Ham Wrapped Figs Thanksgiving & Winter Holiday Appetizer Board
Chestnuts are a symbol of fall and the holiday season. They can seem intimidating but follow the steps below and create this delicious appetizer! I also included directions for the baked figs, you can use Medjool dates if you can’t find them. The board assembly directions are also below. Choose whatever cheeses, nuts, seasonal fruits, bread, or crackers you like.
This recipe was created in partnership with the iconic Grand Central Terminal in New York City. Believe it on not you can get all the ingredients there. I tagged all of the vendors in the video that I created of making this board, check it out here
Def let me know if you make this recipe! Tag me @chefcarlacontreras on Instagram.
Eat Well,
xo Chef Carla
PS: Get my book, Collagen A Love Story: Inside you'll find 20 Beauty Food Recipes: Smoothies, Drinks, Soup, and Sweet Treats Download your Free Copy
Ingredients:
Serves 4-6
Baked Chestnuts with Rosemary and Orange Zest
1 lb fresh chestnuts, scored
1 Tbsp. butter, melted
1 Tbsp. olive oil
1 sprig of rosemary
1 tsp. sea salt
freshly grated zest of 1/2 orange
Ham Wrapped Figs
10-12 Fresh Figs (if not in season, use medjool dates)
10-12 pieces of ham or prosciutto cut in half
Other items on Board
Cheese
Crackers
Fresh fruit
Nuts
Instructions:
Baked Chestnuts with Rosemary and Orange Zest
1. Preheat the oven to 400 Fahrenheit.
2. Use a sharp or serrated knife to carefully cut an X on the round side of each
chestnut or slice down the middle, horizontally. Careful to cut the shell only.
3. Soak the scored chestnuts in a large bowl and cover with hot water, let sit for five minutes and then drain.
4. Place the chestnuts on a lined rimmed baking sheet lined with a large generous piece of aluminum foil. Mix in the butter, olive oil, salt, rosemary spring, salt, and orange zest. Place them all cut side up, in a single layer, close together.
5. Gather up the sides of the foil to make a large parcel, leaving a hole at the top for the steam to come out. Note: You can also place foil on top and poke a few holes for steam to escape.
6. Roast in the oven for about 30-35 minutes or until golden and the shells have curled up and opened. Pro Tip: take the foil off for the last 10 minutes of cooking.
7. Peel the shell and the inner skin when cool enough to touch. Eat immediately or store in the fridge for up to three days.
Ham Wrapped Figs
Preheat the oven to 400 Fahrenheit.
Cut the stems off the figs (if using dates make sure to take out the pits).
Wrap figs with figs with the ham,
Bake until crispy about 20-25 minutes.
Board Assembly Tips:
- Add fresh seasonal fruit, crackers, bread, and cheese. Need ideas? See this video of how I made this board.
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