Monday, November 21, 2011

Brie and Date Crostini

1 baguette cut into 1/2-inch slices
pecans, toasted, chopped when cooled
1/2 cup pitted dates, chopped
6 ounces brie, softened to room temperature
2 T fresh chives sliced
1 T honey
1 T balsamic vinegar, plus more for arugula salad
extra virgin olive oil

Optional: Sliced pears

Preparing the crostini:
Preheat oven 400 degrees F.

Brush both sides of baguette slices with oil, place on a baking sheet and sprinkle salt over the top. Place in oven until bread browns and crisps, about 7 minutes.

Toss pecans, chopped dates, honey, and balsamic vinegar together in a bowl.

While bread is still warm, spread with brie and top with the pecan and date mixture. Sprinkle chopped chives over the top.

Serve with a arugula salad lightly dressed an extra virgin olive oil and balsamic vinegar dressing. If serving with sliced pears, submerse the freshly cut pears in the oil and balsamic vinegar before dressing the arugula.


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