chestnut orange crisps

makes 32 pieces

A few months back, Molly printed a recipe for her grandmother's cinnamon toasts. I findly referred to them as culinary crack after making a batch. I decided to put my own twist on them. After spying chestnuts in the grocery store, I remembered a friend had given me chesnut spread from France. Turns out they sell it local gourmet stores here in NYC, and you can even buy it on Amazon.

8 tablespoons butter, melted

3 tablespoons (85 grams) chestnut spread

freshly grated zest of 1 navel orange

1/4 teaspoon ground cinnamon

8 slices country or brick oven bread

Preheat oven to 325ºF.

Add the butter, chestnut spread, orange zest and cinnamon to a medium bowl. Stir well with a fork. Using a pastry brush, drench each side of bread with the mixture. Place on a rimmed sheet pan, and bake for 30 to 35 minutes, turning halfway through.

Let cool on tray for 10 minutes, then cut into triangles. Store in a covered tin for up to one week.