Pumpkin & Brie Crostini with Candied Nuts
PHOTO & RECIPE: Foxes Love Lemons
-
- Prep
- 20
-
- Total
- 28
-
- Serving
- 8
Ingredients
For the Candied Nuts:
- 3 tablespoons unsaltedbutter
- 2 tablespoons light brown sugar
- 1/4 teaspoon ground cinnamon
- pinch cayenne
- pinch kosher salt
- 1/3 cup chopped pecans
- 1/3 cup chopped walnuts
For the Crostini:
- 2/3 baguette, sliced into 1/3-inch-thick pieces (16 pieces)
- Olive oil cooking spray
- 1 can (15 ounces) 100% pure pumpkin
- 1 (8 ounce) round Joan of Arc® Brie Cheese, cut into 16 wedges
- 2 tablespoons fresh rosemary leaves, for garnish
Directions
- Make the Candied Nuts: Add butter, brown sugar, cinnamon, cayenne and salt to medium nonstick skillet. Heat over medium-high heat until butter is melted, stirring occasionally. Add pecans and walnuts. Cook 2 minutes, stirring frequently (mixture will be wet). Remove from heat and cover to keep warm.
- Make the Crostini: Preheat oven to 350 degrees F. Place baguette slices on rimmed baking pan and lightly spray both sides with cooking spray. Bake 18 to 22 minutes or until very crisp, turning once. Leave oven on.
- Spread each crostini with scant 2 tablespoons pumpkin. Top each crostini with 1 wedge brie. Transfer crostini to oven and bake 5 to 7 minutes or until brie is melted.
- Spoon Candied Nuts over crostini. Sprinkle crostini with rosemary and serve immediately.
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