Brie, Date and Walnut Crostini
Serve this crostini at your next get-together, it's festive and easy to make.
Preheat oven to 350˚F.
Toast walnuts on a cookie sheet for 5-7 minutes, until fragrant. Remove from the oven and cool for a few minutes, then coarsely chop.
Raise temperature of oven to 425˚F.
Place the baguette slices on a large baking sheet, lightly brush both sides of bread with olive oil, and sprinkle the top side lightly with salt (about ¼ teaspoon total). Bake until the baguette starts to crisp up, about 8 minutes.
While the baguette is toasting, make the topping. In a medium bowl, combine the walnuts, dates, honey, and balsamic vinegar.
When the baguette comes out of the oven, spread with brie, and then top with the date and nut mixture. Sprinkle with chives and serve.
1 tablespoons extra virgin olive oil
½ cup walnuts
½ cup Medjool dates, chopped
1 tablespoon local honey
1 tablespoon Napa Valley balsamic vinegar
½ lb. double crème brie, at room temp
1 small bunch of chives, thinly sliced (about 2 tablespoons)