Rosemary Roasted Chestnut Crostini
I have a confession. I've never roasted...let alone eaten...a chestnut in my life (until this winter)! I suppose that has a lot to do with living in Southern California and warming oneself by an open fire hardly ever happens - I mean, it's 80 degrees out today for heavens sake!
But this year I put my west coast weather issues aside and grabbed a bag to test out for myself. Not only are they super easy to prepare, they are deliciously floral and creamy which was an unexpected delight. So in true LA style, we're roasting these bad boys over a BBQ open fire and turning them into a sophisticated (yet simple to make) crostini. These bites are the perfect combination of salty and sweet with a touch of rosemary herbaceousness - guaranteed to make for a one bite holiday hit.
I hope that you grab a bag and try these for yourself - heatwave or snow storms alike, make up a big platter for your next party because I'm pretty sure everyone is going to want more than one!
- ROSEMARY ROASTED CHESTNUT CROSTINI RECIPE -
1 16 oz bag Chestnuts
2 TBS unsalted butter
Fresh Rosemary Sprigs
Fresh cracked pepper
Rosemary blossoms (optional)
Using a serrated knife, carefully cut an X into the top round part of each chestnut. Melt butter and mix in 3 chopped rosemary sprigs, toss fresh chestnuts in mixture before arranging onto a cast iron skillet. Place skillet in BBQ with burners set to medium high and allow to roast for 15-20 minutes until skins begin to peel back exposing the inside meat. Allow nuts to cool slightly before removing the skins. Finely chop chestnuts and arrange the remainder of ingredients onto a toasted baguette slice.