Appetizer
4 servings
5 minutes
10 minutes
Chef Tom Fraker
These are great for parties with a nice glass of Pinot Noir.
2 tablespoons Extra Virgin Olive Oil
1 Melissa’s Shallot, sliced thin
Kosher Salt and Freshly Ground Pepper, to taste
1 package Melissa’s Cooked & Peeled Chestnuts
Heat the oil in a sauté pan and sweat the shallots. Add the chestnuts and sauté for 5 minutes, stirring often. Season with salt and pepper to taste. Place them in a bowl and serve with toothpicks.
