| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/2 cup pine nuts
- 24 dates, pitted
- 1/2 cup dry, full-bodied red wine, such as Cabernet Sauvignon
- 1/4 cup honey
- 1 baguette, sliced 1/4 inch thick
- Olive oil, for drizzling
Instructions
- Preheat the oven to 350 degrees F.
- Spread the pine nuts on a rimmed baking sheet and bake until golden brown, about 8 minutes. Let cool slightly.
- Chop the dates and transfer them to a small skillet. Chop the toasted pine nuts and add them to the skillet along with the wine and honey. Stir to combine and cook over medium heat until the liquid is syrupy, 4 to 5 minutes.
- Meanwhile, put the baguette slices on the rimmed baking sheet and a drizzle each slice with olive oil. Bake until toasted, 6 to 8 minutes (watch closely, as ovens vary).
- Top each toast with 1 tablespoon of the date mixture. Arrange the crostini on a platter and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 336 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 5 g |
| Sugar | 47 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 182 mg |
Reviews
Dates are not my favorite, but I thought the combo of pine nuts and dates might be interesting. The result- completely delicious!!! This is definitely one that I will make over and over as an appetizer for parties.