Onion, Date, and Brie Crostini

recipe
These simple hors d'oeuvres combine the Mediterranean flavors of dates, rosemary, and balsamic vinegar with buttery Brie.

Yield:

24 crostini (serving size: 1 crostini)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat broiler.

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

Lower oven temperature to 300°.

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.

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

Dana McCauley,

Cooking Light

November 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note