Zucchini Walnut Spread
This time of year I am always looking for good alternatives to the standard cheese and cracker board for appetizers on the holidays.
The kids and I have experimented with a lot of different things. From goat cheese bread stick log cabins to horseradish pickled beets to tiny stuffed quail eggs…omg! ( Some of those might be future bog posts.)
This one is simple and easy and versatile. I love it as an appetizer because it’s rich but not too filling. It pairs well with rustic crackers, olives and a nice glass of wine.
When I first made this it was from zucchini and thyme from the garden. The thyme I used was a tender leaved english thyme. It has a milder flavor than the usual supermarket thyme.
For that reason you can as an option, reduce the thyme and increase the parsley a little if you want. (The supermarket thyme mellows after the first day ….. so if making a day ahead…fine.)
And yup! Good on a cracker ,when you get home from work hungry, right out of the fridge. (Work day appetizer!)
Zucchini Walnut Spread
Makes 2 1/2 cups
Prep time: 15 minutes
Cooking time: 1 hour
Ingredients:
3 medium sized zucchini
1 tbs. grape seed or olive oil
1/2 tsp. sea salt
1/4 tsp. pepper
3 cloves garlic
1/2 cup walnuts
1 tbs. fresh thyme leaves ( 1/2 tsp. dried)
2 tsp. minced flat leaf parsley
1 tsp. balsamic vinegar
1/4 tsp. red pepper flakes (optional)
Prep zucchini by slicing in half length wise. Score the top side in a cross pattern about 1/2 inch deep. Add oil, salt and pepper to a roasting pan. Add zucchini and rub the oil and seasoning all over them. Turn on oven to 450 degrees. Bake squash for 40 minutes uncovered.
Add whole (peeled) garlic cloves and reduce oven to 425. Continue baking for 10 minutes.
Add walnuts (no need to chop) and cook for 10 minutes more.
Remove from oven and let rest until cool enough to handle.
Blend in food processor with all remaining ingredients until you have a nice spreadable consistency.
Taste and adjust seasonings.
This is great on a rustic spelt bread, crackers, or used in sandwiches and wraps. It also makes a great compliment to holiday appetizers and offers a vegan option.
Can be made ahead for a party (tastes even better the next day!). No word on freezing yet cause it gets eaten so fast there are no leftovers to freeze.
