Flight Of 3 Recipe

Prep and roast

Preheat oven to 350°F (175°C). In a mixing bowl combine 1 cup mixed nuts, 1 tsp smoked paprika, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tbsp olive oil. Toss to coat evenly.

Spread the nuts in a single layer on a parchment-lined baking sheet and roast for 10–12 minutes, stirring halfway, until fragrant and lightly browned. Remove from oven and immediately toss with 1 tsp honey and a pinch of lemon zest. Cool to room temperature before serving.

In a small bowl combine 3/4 cup mixed olives, 1 tbsp olive oil, 1 tsp lemon zest, 1/4 tsp red pepper flakes, 1/4 tsp sea salt, and 1 tbsp chopped fresh herbs (thyme/rosemary). Toss to combine and let sit at room temperature for at least 20 minutes so flavors meld.

Make crostini

Preheat oven to 375°F (190°C). Arrange 20 baguette slices on a baking sheet, brush lightly with remaining olive oil, and toast 6–8 minutes until golden and crisp. Cool slightly.

Meanwhile, whip 1/2 cup goat cheese in a small bowl with 1/2 tsp olive oil and a pinch of black pepper until smooth and spreadable. Spread about 1 tsp whipped goat cheese onto each crostini, top half with 1/2 tsp fig jam and a small spoonful (about 1 tsp) of the charred grape and honey compote on the other half if using both. Finish some crostini by folding a slice of prosciutto on top of the cheese for variety.

Heat a small skillet over medium-high heat. Add 1/2 cup halved red grapes and cook, stirring occasionally, until grapes begin to blister and brown, about 4–5 minutes. Add 1 tsp honey and 1/2 tsp balsamic glaze (optional) and stir for 30 seconds until sticky. Remove from heat and cool slightly before spooning onto crostini or serving in a small bowl.

Arrange the three elements on a single serving board as a 'flight': bowl of smoked paprika-roasted nuts, bowl of citrus-herb marinated olives, and a small platter of crostini with whipped goat cheese, fig jam, charred grape compote and prosciutto. Tuck cornichons around the crostini and garnish the board with remaining fresh herbs and a light drizzle of balsamic glaze over the prosciutto if desired.

Serve at room temperature. Provide small spoons or spreaders for the cheese and compote, and toothpicks for the olives and cornichons.