Photo: Leo Gong; Styling: Randy Mon Photo by: Photo: Leo Gong; Styling: Randy Mon

Chestnut and Sharp Cheddar Crostini

Sunset NOVEMBER 2010

  • Yield: Serves 10 (makes 20)
  • Total: 1 Hour, 15 Minutes


  • 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. 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.

Note: Nutritional analysis is per 2 crostini.

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