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
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.