Pine Nut And Date Crostini Recipes

GOAT CHEESE CROSTINI

Goat Cheese Crostini image

Make and share this Goat Cheese Crostini recipe from Food.com.

Provided by PalatablePastime

Categories Lunch/Snacks

Time 15m

Yield 24 crostini

Number Of Ingredients 8

Ingredients

8 ounces goat cheese (or chevre)
1/2 cup toasted pine nuts
2 tablespoons extra virgin olive oil
2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 tablespoon cracked black pepper
1 teaspoon salt
1 teaspoon sugar
2 6 inch French baguettes

Steps:

Mix together goat cheese, 1/4 cup of the pine nuts, olive oil, sun-dried tomatoes, pepper, salt, and sugar in a bowl.
Cut baguettes into 24 1/2-inch diagonal slices and toast them in a toaster oven or under the broiler.
Spread evenly onto the bread slices and garnish with the remaining 1/4 cup pine nuts.
Serve.

Nutrition Facts : Calories 169.4, Fat 7.1, SaturatedFat 2.5, Cholesterol 7.5, Sodium 377.5, Carbohydrate 20.7, Fiber 1.3, Sugar 0.6, Protein 5.8

ROASTED GARLIC CROSTINI

Roasted Garlic Crostini image

Make and share this Roasted Garlic Crostini recipe from Food.com.

Provided by Derf2440

Categories Spreads

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 head garlic
2 teaspoons olive oil
1 small sourdough baguette (14 inches, cut in 1/2 inch thick slices)
1 tablespoon pine nuts
2 ounces soft fresh goat cheese, cut in 6 rounds
6 sprigs fresh Italian parsley

Steps:

Trim tip off garlic head to expose cloves; place head on piece of foil.
Drizzle oil over top; wrap in foil.
Bake in 400°F oven until cloves are softened and caramelized, about 1 hour.
Meanwhile, toast baguette slices on baking sheet in 400°F oven until golden, about 8 minutes.
Spread pine nuts on small baking sheet; toast alongside baguette slices until lightly browned, about 5 minutes.
To serve, arrange baguette slices, garlic, pine nuts, goat cheese and parsley on serving plate.
Using small fork, remove 2 roasted cloves from garlic bulb; spread on baguette slice.
Top with goat cheese round, pine nuts and parsley.

Nutrition Facts : Calories 63.4, Fat 4.5, SaturatedFat 1.7, Cholesterol 4.3, Sodium 37.2, Carbohydrate 3.6, Fiber 0.3, Sugar 0.2, Protein 2.6

CROSTINI WITH EGGPLANT AND PINE NUT PURéE

Crostini With Eggplant And Pine Nut Purée image

Provided by Regina Schrambling

Categories quick, weekday, appetizer

Time 30m

Yield At least 18 crostini

Number Of Ingredients 12

Ingredients

1 pound eggplant
Olive oil
1/3 cup pine nuts
1 to 2 cloves garlic, peeled
Sea salt
Fresh lemon juice to taste
Freshly ground pepper
1 tablespoon chopped mint
2 tablespoons chopped parsley
2 tablespoons chopped basil
Toasted baguette slices, or crackers
Whole basil leaves for garnish

Steps:

Heat broiler. Peel, and trim eggplant, and slice into rounds about 1/2 inch thick. Lightly brush both sides of each slice with oil, arrange on a sheet pan, and broil about 6 inches from heat until golden, 7 to 10 minutes. Turn, and brown the second side. Remove from broiler, and stack slices so they steam to finish cooking.
Toast pine nuts in a small skillet over low heat, shaking often, until golden. Cool. Using a large mortar and pestle, grind pine nuts with garlic and 1/2 teaspoon salt until smooth. Coarsely chop eggplant, add to mixture, and work into a somewhat rough purée with the pestle or in a food processor. Add a little lemon juice to sharpen the flavor. Taste for salt; add more if needed, and season with pepper. Stir in herbs. Spread on baguette slices or crackers, and garnish with a basil leaf.

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