Crostini with Brie Dates and Toasted Walnuts

Crostini with Brie Dates and Toasted Walnuts
Photo by Maren Caruso


  • ½ cup Medjool dates (about 6 to 8), pitted and coarsely chopped
  • 1 Tbs. balsamic vinegar
  • 2 Tbs. thinly sliced chives
  • 6 oz. brie, rind trimmed and softened to room temperature
  • ½ cup coarsely chopped toasted walnuts
  • 1 medium baguette (about ½ lb.), sliced into ½-inch rounds (about 24 slices)
  • Kosher salt
  • + 2 more ingredients
    • 1 Tbs. honey
    • 2 Tbs. olive oil

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 tsp. for all the bread). Bake until the bread starts to brown and crisp, about 8 minutes. Meanwhile, i...

View full recipe at Fine Cooking


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