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Onion, Date, and Brie Crostini

Yield 24 crostini (serving size: 1 crostini)
These simple hors d'oeuvres combine the Mediterranean flavors of dates, rosemary, and balsamic vinegar with buttery Brie.

Ingredients

  • 24 (1/2-inch-thick) slices diagonally cut French bread baguette (about 12 ounces)
  • 1 teaspoon butter
  • 3 cups thinly sliced onion
  • 2 teaspoons finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 2 teaspoons sugar
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup chopped pitted dates
  • 4 ounces chopped Brie or Camembert cheese

Nutrition Information

  • calories 68
  • caloriesfromfat 25 %
  • fat 1.9 g
  • satfat 1 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 2.4 g
  • carbohydrate 10.5 g
  • fiber 0.8 g
  • cholesterol 5 mg
  • iron 0.5 mg
  • sodium 169 mg
  • calcium 24 mg

How to Make It

  1. Preheat broiler.

  2. Arrange bread in a single layer on a baking sheet. Broil 2 minutes on each side or until toasted.

  3. Lower oven temperature to 300°.

  4. Melt butter in a large nonstick skillet over medium heat. Add onion and next 4 ingredients (through garlic); cook 10 minutes or until onion is translucent, stirring frequently. Increase the heat to medium-high; sauté 4 minutes or until onion begins to brown. Add sugar; sauté 2 minutes. Stir in vinegar and Worcestershire; remove from heat. Add dates and cheese; stir until combined.

  5. Top each toast with about 2 teaspoons onion mixture. Bake at 300° for 4 minutes or until cheese melts.