Walnut, Medjool Date and Honey Crostini

Begin your next dinner or cocktail party with a simple yet elegant appetizer. The Walnut, Medjool Date and Honey Crostini is crunchy, sweet, savory and textural. It has basic elements woven together to create a one to two bite delight that will pair perfectly with a tall, slender glass of bubbly champagne. Dry or brut champagne would be perfect to balance the sweetness of the honey and caramel undertones of the medjool date.

The crown jewel of dates has to be the Medjool date. Deep amber brown color and the slight wrinkled outer layer makes these delectable treats stand up and shout – “deliciousness”. With Middle Eastern roots, these dried delights can be enjoyed in both savory and sweet dishes.

Whether you wrap these in bacon and bake to form what I call – Bacon Candy, add to a salad or simply garnish your next cheese platter – I would run not walk to your local market and pick some up today. Trader Joe’s is my “go to” stop to pick up a carton.

With last weekend’s holiday party now a wonderful memory, I thought I would share a simple recipe for this wonderful crostini. To me, a crostini is merely a canvass to top with your favorite winning combination of flavors. Pursuing through the online version of Fine Cooking, I came across a recipe for Crostini with Brie Dates and Toasted Walnuts. I adapted it a bit to make it my own. It was a complete hit with my guests and hope it will be perfect for your next party.

Walnut, Medjool Date and Honey Crostini

1 Sourdough baguette, sliced into 1/2-inch rounds (about 24 slices)
2 T. Olive oil
Salt
½ C. coarsely chopped toasted walnuts
½ C. Medjool dates, pitted and coarsely chopped
1 T. Honey
1 T. Balsamic vinegar
6 oz. Brie, rind trimmed and softened to room temperature

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; brush both sides with the oil and sprinkle one side lightly with salt. 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.

Spread with brie and then top with the date and nut mixture.