Maple-Glazed Pecan and Rosemary Crostini

This crostini is a perfect blend of sweet, savory, and creamy textures. The tangy goat cheese provides a sharp counterpoint to the warm, earthy maple-glazed pecans and fragrant fresh rosemary. It's an elegant appetizer that celebrates the rich flavor of the pecan nut.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
oz fresh goat cheese (chèvre), softened
1/2 cup pecan halves
tablespoons maple syrup (Grade A Dark Robust)
tablespoon unsalted butter
teaspoon fresh rosemary, finely chopped
Pinch of sea salt
tablespoon olive oil

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until lightly golden and crisp. Remove and let cool slightly.
While the bread toasts, melt butter in a small skillet over medium heat. Add pecan halves, maple syrup, and sea salt. Cook for 3 minutes
minutes, stirring constantly, until the syrup is caramelized and coats the pecans. Remove from heat and stir in the chopped rosemary.
Spread a generous layer of softened goat cheese on each crostini slice.
Top the goat cheese with 3
warm maple
glazed pecans.
Serve immediately, or at room temperature.

Chef's Tip & Pairing

For an extra layer of flavor, lightly toast the pecans in a dry pan before adding the butter and maple syrup to enhance their natural nuttiness. This appetizer pairs beautifully with a crisp, slightly sweet Riesling or a dry sparkling wine.

From the Tini Crostini Collection