Truffle Honey Fontina Crostini

This crostini is inspired by a crepe I had at a little creperie in Chicago. It was one of the best flavor combinations I have ever had, and I immediately had to recreate it. I recently had some friends taste test this and they were nodding so enthusiastically it made me chuckle. This is a great appetizer any time of year, but I highly recommend it for New Year’s Eve. They are delicious with a glass of bubbly.

Truffle Honey Fontina Crostini Ingredients

½ a baguette

¼ cup truffle oil

salt to season

1/3 pound fontina cheese, sliced 

1/3 cup honey

½ cup caramelized pecans or walnuts, chopped

½ cup micro greens

Preheat oven to 400 degrees.

Recipe

Slice the baguette into ½-inch slices and place on a baking sheet. Brush the slices with truffle oil using a pastry brush. You can also drizzle the oil if you don’t have a pastry brush. Sprinkle a dash of salt on top of the crostini. Add a slice of fontina on top so the crostini is mostly covered by the cheese. Bake 8-10 minutes until cheese is nice and melted.

Place the crostini on a serving plate. Drizzle each crostini with honey. Then top with a few caramelized nuts and a few micro greens. Enjoy!

*For a dairy free version, I recommend spreading some Kite Hill Ricotta instead of fontina.

Serves 6-8

If you enjoy this Truffle Honey Fontina Crostini holiday recipe, I recommend giving Christmas Fettuccine recipe a try. Follow me on Instagram for more updates.