Best Pine Nut And Date Crostini Recipes

Gorgonzola, Grape and Pine Nut Crostini image

Provided by Food Network

Yield 30 servings

Number Of Ingredients 8

4 ounces cream cheese, room temperature
1/4 cup mayonnaise
4 ounces (1 cup) crumbled gorgonzola cheese
2 Tablespoons finely chopped green onion
Salt and fresh ground black pepper, to taste
1 cup halved red grapes
1/2 cup toasted pine nuts*
30 slices baguette bread

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! image

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 image

Provided by Regina Schrambling

Time 30m

Yield At least 18 crostini

Number Of Ingredients 12

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.