Crostini with Brie Dates and Toasted Walnuts

This nibble builds on the classic pairing of cheese, dried fruit, and nuts. A splash of balsamic vinegar helps bring together all the flavors. The crostini are best served right out of the oven, though they can also hold for an hour or two at room temperature.

• 1 medium baguette (about 1/2 lb.), sliced into 1/2-inch rounds (about 24 slices)
• 2 Tbs. olive oil
• Kosher salt
• 1/2 cup coarsely chopped toasted walnuts
• 1/2 cup Medjool dates (about 6 to 8), pitted and coarsely chopped
• 1 Tbs. honey
• 1 Tbs. balsamic vinegar
• 6 oz. brie, rind trimmed and softened to room temperature
• 2 Tbs. thinly sliced chives

Position a rack in the center of the oven and heat the oven to 425°F. Set the bread slices on a large baking sheet; dab both sides with the oil and sprinkle one side lightly with salt (about 1/4 tsp. for all the bread). Bake until the bread starts to brown and crisp, about 8 minutes. Meanwhile, in a medium bowl, toss the walnuts with the dates, honey, and vinegar.

While the bread is still warm, spread with brie and then top with the date and nut mixture. Sprinkle with the chives and serve.