Apple and Walnut Crostini with Balsamic Drizzle
(from Lucianolinda’s recipe box)
Source: Diabetic Living magazine
Serves 12 peopleCategories: Appitizers
Ingredients
- Walnut butter:
- 3 cups walnut halves, toasted
- 3 Tbsp. pure maple syrup
- 1/8 tsp. salt
- dash cinnamon
- 1/2 cup balsamic vinegar
- 6 oz. whole grain baguette-style French bread
- 24 thin slices green apple
- Microgreens (optional)
Directions
- Place the toasted walnuts in a food processor. Cover and process until finely chopped. Add the maple syrup , salt and dash cinnamon. Cover and process 5 minutes more or until nearly smooth, stopping and scraping sides of bowl as needed. Cover and chill about one hour. makes 1 1/3 cups
- Preheat oven to 375 degrees. In a small saucepan bring vinegar to boiling; reduce heat. Simmer, uncovered, 12 minutes or until thickened and reduced to 2 to 3 tablespoons (it will thicken more as it cools). Set aside.
- Meanwhile, cut bread into 24 slices. Coat sides of bread slices with nonstick cooking spray, arrange on baking sheet. Bake 8 minutes or until toasted, turning once halfway through baking.
- Spread one side of each toasted bread slice with 1 tsp. walnut butter. Top each with 1 apple slice. Drizzle each with 1/4 tsp. of the thickened vinegar. If desired, top with microgreens. Serve immediately.
-
Store any remaining walnut butter in a covered container in the refrigerator for up to 1 week.
-
per serving: 123 cal. 14g carbs.