Crostini Holiday Appetizer

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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
glaze)
Olive oil, salt and pepper
2 cups Candied Pecans (recipe follows)

  1. Slice baguettes on a bias about 1/2-inch thick and toast.
  2. Combine all ingredient and season to taste with salt and pepper.
  3. Place toasted baguettes on serving plate and top with mixture.

Candied Pecans
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

  1. Line a half sheet tray with parchment paper.
  2. Add sugar, vanilla and water to a medium skillet. Place over medium heat and cook, stirring often until sugar melts into a bubbling sauce.
  3. 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.
  4. Transfer pecans to prepared baking sheet and spread into 1 layer. Allow pecans to cool, then break into bite-size pieces before serving.
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