Roasted Chestnut Croutons
Yield: 1 cup

Heighten holiday flavors and add a festive garnish with these sweet and spicy croutons. Try them on top of creamed winter squash soup, green bean casserole (a healthier alternative to canned fried onions) vegetable dishes, meats and stews. Leave out the savory spices and parmesan cheese, and it becomes a rich and crunchy topping for holiday pies, tarts or ice cream.

8 roasted chestnuts (recipe above)
2 teaspoons olive oil
1/4 teaspoon garlic granules or powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch cayenne
1/4 cup grated parmesan cheese
2 tablespoons maple syrup

Chop the chestnuts into course 1/4-inch pieces.

Heat the oil in a medium saute pan over medium heat. Add in the chestnuts and spices, cooking 30-60 seconds to bring up the flavors in the spices.

Add the parmesan cheese. Stir constantly, cooking for another minute, until the cheese has softened. Stir in the maple syrup and cook another minute.

Transfer the chestnuts to a plate and let them cool slightly before serving. They can be stored at room temperature for up to three days. Store in the refrigerator for a week or longer.

©2006 Copyright Alison Anton - All rights reserved.