Cranberry-Walnut Crostini


french baguette, sliced into once inch rounds
1 1/2 tbsp
butter, melted
3/4 cup
walnuts, chopped
1/2 tsp
1/2 tsp
maple flavoring
6 oz
Wensleydale cranberry, or plain chevre
a dash
fresh thyme, chopped
a dash
kosher salt
  1. Preheat the oven to 350ºF. Slice the baguette and arrange the slices evenly onto the baking sheet. Bake on the middle rack in the oven for about 5-7 minutes, until slightly browned but still springy.

  2. In a medium-sized mixing bowl, toss the butter, walnuts, maple flavoring, and cinnamon* together. On a foil covered baking sheet, spread the coated walnuts out in an even layer and bake for about 5-7 minutes, until toasted. Toss midway through to avoid sticking and achieve an even toast.

  3. Spread a small amount of cheese onto each slice of bread.

  4. Add a small amount of toasted walnuts onto each slice of bread, and sprinkle with thyme and salt to serve.


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