Almond & Pine Nut Dessert Crostini



Wow, I've been busy lately.  My kitchen misses me.  The wine business can be/is all encompassing but at the same time rewarding.  I get to meet and interact with so many incredible people.  It is especially fun when many of you venture out to see us at shows.  We love meeting our readers!!  This past weekend was no different.

Anyway, today and many other days have been spent plowing through mounds of paperwork.  Wine=thousands of pieces of paper.  Have I told you all...WE ARE OPENING A TASTING ROOM (in the city of Carlton)...sometime next month?!!!  We are very excited, but it creates even more paperwork.

Anyway, as I was working in my office today, I realized I needed a treat.  I've been harboring some almond paste in my freezer for a while now.  I keep it frozen otherwise I would devour it on a whim.  I've always had a thing for it, as well as almond extract added to desserts.  Luckily the paste thaws quickly and these little afternoon bites were born.

They are simplistic, crazy good little snacks and the perfect afternoon pick-me-up.

Almond & Pine Nut Crostini

1 baguette, sliced in 24 pieces
Olive oil
Almond paste
Pine nuts, toasted
Butter, melted
Confectioner's sugar

Heat oven to 400o F.  Place bread slices on a baking sheet and brush both sides of the bread with oil.  Bake until golden brown, 4 to 5 minutes per side.

Spread softened almond paste on the crostini.  Press pine nuts into the paste and brush with melted butter.  Sprinkle with confectioner's sugar.

One Year Ago: Peeps Sunflower Cake
Two Years Ago: Grilled Casear Salad with Roasted Garlic-Salted Pepitas
Three Years Ago: Guinness Stout Chocolate Layer Cake

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9 Comments

  1. Gorgeous!

    Reply
  2. Congrats on the tasting room! Sounds like it’s going to be great.

    Reply
  3. Barbie with a T 3

    What can I say? Easy and Yummy! I too, am hooked on almond paste. Again, all my favorite flavors blended into this tiny little dessert looks like just the thing. I know I won’t be able to practice portion control here though. Your photo shows the intense browning of the crostini and that is another thing I like about it. Your photo captured the essence in many ways.

    Reply
  4. Jen 4

    Nice recipe and congratulations on your tasting room!

    Reply
  5. Jen 5

    Very nice recipe. Thanks.

    Reply
  6. Sonya 6

    Quick question about today’s recipe. Does almond paste = marzipan or is it something totally different?

    Thanks for the share. Mouth watering as usual!

    Reply
  7. They are two totally different products.

    Reply
  8. One of these days soon we will venture forth and visit your tasting room, can’t wait !

    Reply
  9. Angela 9

    I love anything almond. So happy for you and your success.

    Reply

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