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Cheesy Chestnut Crostini
By Chef Tom Fraker

Cheesy Chestnut Crostini


1 French Baguette, cut into ½ inch slices
Extra Virgin Olive Oil
Melissa’s “My Grinder” Organic Italian Seasoning, to taste
8 ounces Sharp Cheddar Cheese
1 Melissa’s Perfect Sweet Onion, sliced very thin, then caramelized
1 package Melissa’s Cooked & Peeled Chestnuts, chopped small


Preheat the oven to 350ºF.

Place the baguette slices on a baking sheet, drizzle with the olive oil and season with the grinder. Place in the oven and bake until toasted.

Slice the cheese and set 1 slice on each toast. Top the cheese with the caramelized onion and top that with the chestnuts. Sprinkle with the pepper and bake in the oven until the cheese is melted.

Makes about 35 crostini.