Some appetizer recipes from the Barefoot Contessa, Ina Garten, include chipotle and rosemary spiced nuts and an antipasto platter. The spiced nuts recipe is in Ina Garten's "Barefoot Contessa: How Easy Is That?" cookbook, while the antipasto platter appeared on the "Barefoot Contessa" television show on Food Network.
To make the spiced nuts, on a well-oiled baking sheet combine 3 cups whole roasted unsalted cashews, 2 cups walnut halves, 2 cups pecan halves, 1/2 cup whole almonds and 2 tablespoons of vegetable oil. Add 1/3 cup pure maple syrup, 1/4 cup light brown sugar, 3 tablespoons freshly squeezed orange juice and 2 teaspoons ground chipotle powder, then toss the nuts until they are fully coated. Add 2 tablespoons minced fresh rosemary and 2 teaspoons salt, toss again and then roast in a 350 F oven for 25 minutes. Stir the nuts twice while cooking, and when finished, sprinkle with an additional 2 tablespoons of rosemary and 2 teaspoons of salt.
Garten's antipasto platter contains a variety of meat, cheese and vegetables to serve on top of homemade bruschetta. Some of the items include salami, artichoke hearts, cherry tomatoes, olives and smoked mozzarella. To make the bruschetta, lightly bake slices of a baguette after coating them in olive oil and pepper. Bake for 10 minutes at 425 F.