Crostini with Brie, Dates & Toasted Walnuts

This tasty appetizer has a Middle Eastern flare by using Medjool dates, which are very sweet. They are complimented by balsamic vinegar and walnuts.

Crostini with Brie, Dates & Toasted Walnuts

Photo by thatjerseygirl


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    medium baguette (about ½ pound), sliced into ½-inch rounds (about 24 slices)

  • 2

    tablespoons olive oil

  • Kosher salt

  • ½

    cup toasted walnuts, coarsely chopped

  • ½

    cup Medjool dates (about 6 to 8), pitted and coarsely chopped

  • 1

    tablespoon honey

  • 1

    tablespoon balsamic vinegar

  • 6

    ounces brie, rind trimmed, softened at room temperature

  • 2

    tablespoons fresh chives, thinly sliced

Directions

Position a rack in the center of the oven and heat the oven to 425°F. Set the bread slices on a large baking sheet; dab both sides with the oil and sprinkle one side lightly with salt (about 1/4 teaspoon for all of the bread). Bake until the bread starts to brown and crisp, about 8 minutes. Meanwhile, in a medium bowl, toss the walnuts with the dates, honey and balsamic vinegar. While the bread is still warm, spread with the brie and then top with the date and nut mixture. Sprinkle with the chives and serve. NOTE: Here are two easy ways to toast nuts: 1) Heat them in a dry skillet over medium-low heat on the stovetop until golden brown (tossing the nuts every 30 seconds or so to avoid scorching), about 5 to 10 minutes. 2) Toast them on a baking sheet in the center of a 250°F oven until golden brown, about 7 to 10 minutes.


Nutrition

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