Tamara Murphy

Yield: 4-6 servings.

1 cup Georgia Pecan halves
1 cup oil-cured olives (or favorite assortment)
1 cup red seedless grapes
2 Tbsp. fresh thyme leaves
2 Tbsp. extra virgin olive oil

Lay pecans on a baking sheet and roast in oven at 350°F for 5 minutes, or until crisp. Mix grapes, olives and thyme, drizzle with olive oil and roast for 5 to 7 minutes. Toss the pecans and grape mixture together and serve warm. Pair this colorful appetizer with blue cheese, martinis or white wine.

Photo Credit: GEORGIA PECAN COMMISSION
Recipe Provided by: Tamara Murphy, Brasa Restaurant, Seattle.