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Crostini with Brie Dates and Toasted Walnuts


Serves 8

This nibble builds on the classic pairing of cheese, dried fruit, and nuts. A splash of balsamic vinegar helps bring together all the flavors. The crostini are best served right out of the oven, though they can also hold for an hour or two at room temperature.

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

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, in a medium bowl, toss the walnuts with the dates, honey, and vinegar.

While the bread is still warm, spread with brie and then top with the date and nut mixture. Sprinkle with the chives and serve.

Photo: Maren Caruso

I served these in puff pastry molded into mini muffin tins, rather than on crostini. It was a portable appetizer that I could bring to a dinner party and bake for 10-15 minutes. Everyone loved them and they were easier to nosh on as they were more bite-size. I'm sure it is yummy on crostini, too. Nice flavor combination without being too sweet.

Excellent! Gone within minutes at the party. Flavours go really nicely together. Easy, fun and tasty appetizer.

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