First: apologies for the gap between the Tasty Tuesday posts. Life got a little hectic, and cooking and photography took a bit of a time out (my husband is harassing me about the amount of Chipotle to-go bags in our recycle pile).
Second: this is one of my all-time favorite noshes to accompany a cheese tray (pairs exceedingly well with Manchego) or it’s nice on its own as a mid-morning snack.
I had a partial bag of almonds in the pantry and wanted to use them up….so this recipe is based on a small quantity. Double or triple as you please.
Almonds with Rosemary and Sea Salt
Yield: 1 c
1 T extra virgin olive oil
1 c raw whole almonds
2 t fresh rosemary, chopped
sea salt to taste
1. Heat oil in non-stick pan over medium high heat
2. Add almonds and let them toast to medium brown
3. Add rosemary and saute for a minute, stirring constantly
4. Remove from heat. Sprinkle with sea salt. Cool before serving (leftovers? Store in airtight container)