Chestnut and Sharp Cheddar Crostini

Photo: Leo Gong; Styling: Randy Mon

Yield: Serves 10 (makes 20)
Recipe from Sunset

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Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 30%
  • Protein: 5.9g
  • Fat: 7.5g
  • Saturated fat: 4.2g
  • Carbohydrate: 32g
  • Fiber: 1.9g
  • Sodium: 195mg
  • Cholesterol: 19mg


  • 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


  1. 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. 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. 3. Microwave honey with pickling spice until boiling; let cool.
  4. 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.
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