Best 4 Pine Nut And Date Crostini Recipes
**Pine Nut and Date Crostini: A Delightful Fusion of Sweet and Savory Flavors**
Indulge in a culinary journey with our enticing pine nut and date crostini, a delectable appetizer that masterfully blends sweet and savory notes. This exquisite dish features crispy crostini topped with a luscious spread of creamy goat cheese, caramelized onions, and a vibrant salsa verde. The symphony of flavors is further enriched with toasted pine nuts and plump dates, creating an irresistible combination that will tantalize your taste buds. Embark on a culinary adventure with our curated recipes, offering variations that cater to diverse preferences, dietary restrictions, and culinary skill levels. Discover the classic pine nut and date crostini, a vegetarian delight, a vegan-friendly alternative, and a gluten-free option, ensuring everyone can savor this exceptional dish.
GORGONZOLA, GRAPE AND PINE NUT CROSTINI
Provided by Food Network
Yield 30 servings
Number Of Ingredients 8
Steps:
- 1. Preheat broiler and adjust rack so that it is about 4 inches from heat source.
- 2. Beat together cream cheese, mayonnaise, gorgonzola cheese and green onions; season with salt and pepper. Fold in grapes and pine nuts.
- 3. Spread a tablespoon of cheese mixture on each baguette slice.
- 4. Broil until heated and lightly browned, about 3 minutes. Serve immediately.
- *To toast pine nuts: Put pine nuts on baking sheet. Bake in preheated 350 degrees F. until lightly browned, about 7 minutes.
NETTLE-WALNUT PESTO CROSTINI
Provided by Ryan Hardy
Categories Bread Food Processor Cheese Garlic Herb Nut Appetizer Bake Basil Pine Nut Walnut Spring Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 3 1/2 cups pesto (with leftovers)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. In shallow baking pan, toss together walnuts and pine nuts, then place in oven, stirring occasionally, and bake until golden, about 8 minutes. Cool completely.
- Arrange baguette slices on large baking sheet and bake until golden, 10 to 12 minutes.
- With food processor running, drop in whole garlic cloves. Process until finely chopped, then stop motor and add cooled nuts, salt, pepper, nettles, arugula, and basil. Process until finely chopped. With motor running, add oil and process until incorporated. Fold in grated cheese.
- Spread dollop of pesto on each baguette slice and serve with Chef Ryan Hardy's artichoke and green garlic soup
DATE NUT BALLS OR PIE CRUST!
Roll into balls or make into a pie crust! Recipe courtesy of Everyday Wholesome Eating...in the Raw by Kim Wilson.
Provided by Sharon123
Categories Dessert
Time 10m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Grind pecans, walnuts, and dates in a food processor until well chopped and blended. Add honey and continue to process until the mix forms a ball. Be careful not to overprocess.
- Pie Crust:.
- Press into bottom and sides of a pie pan before adding filling. Reserve some of the mix to crumble on top of finished pie. Fresh fruit makes a great filling, also a yogurt or tofu "cheesecake" is yummy!
- Balls:.
- Use as is or add 1 teaspoons cinnamon and/or 1/2 teaspoons nutmeg or 1 tbls. carob powder or 1-2 tbls. orange zest.
- Roll the dough into balls, then in flaked coconut, ground nuts or carob powder. Have fun and enjoy!
CROSTINI WITH EGGPLANT AND PINE NUT PURéE
Provided by Regina Schrambling
Categories quick, weekday, appetizer
Time 30m
Yield At least 18 crostini
Number Of Ingredients 12
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.
Tips:
- Choose ripe dates: Softer dates are easier to spread. If your dates are dry, soak them in warm water for 10 minutes before using.
- Use a good-quality balsamic vinegar: A flavorful balsamic vinegar will add a delicious depth of flavor to the crostini. Look for a balsamic vinegar that is aged for at least 12 years.
- Toast the bread until it is golden brown and crispy: This will help the crostini to hold up under the weight of the toppings.
- Spread the date mixture evenly over the crostini: You don't want the crostini to be too overloaded with dates, but you also want to make sure that every bite has a little bit of sweetness.
- Top the crostini with a sprinkle of pine nuts: Pine nuts add a nice nutty flavor and crunch to the crostini.
- Drizzle the crostini with balsamic vinegar: The vinegar will add a tangy flavor that will balance out the sweetness of the dates.
Conclusion:
These pine nut and date crostini are a delicious and easy appetizer that is perfect for any occasion. They are sweet, savory, and crunchy, and they are sure to be a hit with your guests. So next time you are looking for a quick and easy snack, give these crostini a try. You won't be disappointed!
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