GORGONZOLA CROSTINI
Steps:
- Preheat oven to 325 degrees F. Place baguette slices in single layer on baking sheet. Toast in oven until golden, about 10 minutes.
- Sprinkle Gorgonzola on baguette slices. Sprinkle nuts over each. Drizzle each slice lightly with honey.
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.
ROASTED CAULIFLOWER WITH DATES AND PINE NUTS
Provided by Claire Robinson
Categories side-dish
Time 35m
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Evenly spread the cauliflower on a baking sheet and season with salt and pepper. Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes.
- Put the butter in a small skillet over medium-low heat. Once it's melted, add the pine nuts and cook, stirring frequently, until they're lightly golden brown, about 5 minutes. Add the garlic and dates and continue cooking until they're softened, 2 to 3 minutes more; season with salt.
- Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top and toss to combine. Taste and adjust seasoning if necessary and serve warm or at room temperature.
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.
GOAT CHEESE CROSTINI
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
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
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