CANDIED WALNUT BRUSCHETTA
I often ask my Facebook community group what ideas they’d like to see more of here, and they always tell me appetizers! I love finger-foods, so it’s easy to oblige, especially with the hectic holiday season upon us. Candied Walnut Bruschetta is my new favorite appetizer, and I’ve eaten it for dinner almost every night this week. The creamy goat cheese and sweet candied walnuts are a heavenly combination!
First up, the candied walnuts! They’re the star of this bruschetta, but they’re also amazing served on their own in a bowl or wrapped in a cute gift tin for a neighbor or friend. Reserve some back for this bruschetta. You have likely seen honey drizzled on bruschetta or crostini before, and while I love the touch of sweetness it adds, it can be a messy endeavor. It can be difficult to mix and mingle at a party while hoping honey doesn’t drip all over everything. Achieve that touch of sweetness without getting sticky by using candied walnuts!
You’ll see I chose goat cheese as the creamy base, but tap into your inner chef and try out ricotta, feta, or even brie! Instead of pears you can try sliced apple, sliced figs, or leave the fruit off entirely. I love an appetizer that you can tailor to your favorite tastes. I have cinnamon in the candied walnuts but you could easily add more spices like nutmeg, clove, or allspice. This will really give it a boost of holiday flavor!
Candied Walnut Bruschetta
A delicious party appetizer!
- 2 1/2 cups walnuts
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 egg whites
- 1 crusty baguette
- 2 pears
- 8 ounces goat cheese
Preheat oven to 350 degrees F. Slice baguette into 1/2" slices and lightly coat each side with olive oil. Place on baking sheet and bake for 15-20 minutes or until golden.
Line baking sheet with parchment paper. Fill a mixing bowl with brown sugar, white sugar, cinnamon, and salt. Stir to combine. In a separate bowl, whisk together egg whites until frothy. Add in walnuts and toss to coat. Transfer walnuts to sugar bowl and stir to coat walnuts with mixture. Spread evenly on baking pan and bake for 25-30 minutes (tossing halfway).
Top each bruschetta with goat cheese, thinly sliced pear, and a sprinkling of the candied walnuts.
You may find yourself with extra walnuts, but that's never a bad problem to have!
Check your market for pre-toasted baguette slices or crostinis for a time-saver!
I hope you’ll try these candied walnut bruschetta! If you love walnuts like I do, I think you’ll really love them (in which case, don’t miss my chocolate chip walnut cookies). They’re the perfect Thanksgiving appetizer or pick-up food for any holiday party. Or if you’re like me, you’ll love making them for an “appetizer and wine” dinner and your favorite movie!
This post is sponsored by the California Walnut Board. Thanks for supporting our partners!