This sweet and savory crostini is served seasonally on Chef Ryan Freelove’s menu at Market To Table in Winter Garden. It’s a perfect holiday appetizer and an easy favorite for home entertaining. You can swap the raspberries for roasted, cubed butternut squash or roasted mushrooms.
The simple candied pecans are a great standalone recipe. They’re delicious eaten out of hand or atop an ice cream sundae, and make for a lovely homemade holiday gift.
For more holiday appetizer ideas, visit our archives.
Market To Table Candied Pecan & Feta Crostini
Serves 4 to 6
1 whole baguette
8 ounces crumbled feta cheese
1 pint fresh raspberries
4 ounces honey
2 tablespoons freshly minced rosemary and thyme
3 ounces Port Wine reduction (reduce Port wine to syrup consistency or substitute balsamic
Olive oil, salt and pepper
2 cups Candied Pecans (recipe follows)
- Slice baguettes on a bias about 1/2-inch thick and toast.
- Combine all ingredient and season to taste with salt and pepper.
- Place toasted baguettes on serving plate and top with mixture.
2 3/4 cups pecan halves
1 cup sugar
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
- Line a half sheet tray with parchment paper.
- Add sugar, vanilla and water to a medium skillet. Place over medium heat and cook, stirring often until sugar melts into a bubbling sauce.
- Stir in pecans and cook 3 to 5 minutes, stirring the entire time, until pecans look candied and smell nutty. Closely watch as pecans cook so that they do not burn.
- Transfer pecans to prepared baking sheet and spread into 1 layer. Allow pecans to cool, then break into bite-size pieces before serving.