Best Pine Nut And Date Crostini Recipes

CROSTINI WITH EGGPLANT AND PINE NUT PURéE

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.

CRISPY PANCETTA CROSTINI WITH ARUGULA-LEMON PESTO

Steps:

• Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
• Toast the pine nuts in a saute pan over medium-high heat until golden in spots, 3 to 5 minutes. Transfer to a bowl and reserve.
• Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, about 10 minutes. Transfer to a paper-towel-lined plate to cool.
• Combine the toasted pine nuts, garlic and Parmesan in a food processor; pulse to finely chop. Add the arugula and continue to pulse until finely chopped. With the motor running, slowly add the olive oil; process until incorporated. Add the lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper, and pulse to combine.
• Spoon a nice dollop of pesto onto each slice of baguette, top with a pancetta crisp and serve.

GORGONZOLA, GRAPE AND PINE NUT CROSTINI

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.

DATE NUT BALLS OR PIE CRUST!

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!