- 24 chestnuts in the shell (3/4 to 1 lb.)
- 1/3 cup honey
- 2 teaspoons pickling spice
- 20 thin slices slender baguette, brushed with butter and toasted
- 5 ounces extra-sharp white cheddar cheese, thinly sliced
- 20 watercress sprigs
- Salt and pepper
- calories 220
- caloriesfromfat 30 %
- protein 5.9 g
- fat 7.5 g
- satfat 4.2 g
- carbohydrate 32 g
- fiber 1.9 g
- sodium 195 mg
- cholesterol 19 mg
How to Make It
Cut an X through shell on flat side of each chestnut with a small, sharp knife. Simmer chestnuts in water, covered, until tender and sweet (peel one to check), 18 to 20 minutes.
Remove from heat and leave in hot water. Take out a few at a time; let stand just until cool enough to touch. Pull off outer shell and inner brown skin with fingers or a knife.
Microwave honey with pickling spice until boiling; let cool.
Top baguette slices with cheese, watercress, and chestnuts (save extras for another use). Rewarm honey slightly; discard large, round allspice. Spoon honey with remaining spices over crostini. Add salt and pepper to taste. Serve with plenty of napkins.
Note: Nutritional analysis is per 2 crostini.