Chestnut and Sharp Cheddar Crostini
Photo: Leo Gong; Styling: Randy Mon
How to Make It
Step 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.
Step 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.
Step 3
3
Microwave honey with pickling spice until boiling; let cool.
Step 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.
Step 5
5
Note: Nutritional analysis is per 2 crostini.
Ingredients
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
Directions
Step 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.
Step 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.
Step 3
3
Microwave honey with pickling spice until boiling; let cool.
Step 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.
Step 5
5
Note: Nutritional analysis is per 2 crostini.
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