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Chestnut and Sharp Cheddar Crostini

Photo: Leo Gong; Styling: Randy Mon
Total time 1 hr, 15 mins
Yield Serves 10 (makes 20)


  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. Microwave honey with pickling spice until boiling; let cool.

  4. 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.

  5. Note: Nutritional analysis is per 2 crostini.