Onion, Date, and Brie Crostini

Onion, Date, and Brie Crostini

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

Cooking Light NOVEMBER 2004

  • Yield: 24 crostini (serving size: 1 crostini)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 68
  • Calories from fat: 25%
  • Fat: 1.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.4g
  • Carbohydrate: 10.5g
  • Fiber: 0.8g
  • Cholesterol: 5mg
  • Iron: 0.5mg
  • Sodium: 169mg
  • Calcium: 24mg