Chestnut And Sharp Cheddar Crostini

• 24 chestnuts in the shell (3/4 to 1 lb.)
• 1/3 cup honey
• 2 teaspoons pickling spice
• 20 thin slices slender baguette, brushed with butter and toasted
• 5 ounces extra-sharp white cheddar cheese, thinly sliced
• 20 watercress sprigs
• Salt and pepper

1. Cut an X through shell on flat side of each chestnut with a small, sharp knife. Simmer chestnuts in water, covered, until tender and sweet (peel one to check), 18 to 20 minutes.
2. Remove from heat and leave in hot water. Take out a few at a time; let stand just until cool enough to touch. Pull off outer shell and inner brown skin with fingers or a knife.
3. Microwave honey with pickling spice until boiling; let cool.
4. Top baguette slices with cheese, watercress, and chestnuts (save extras for another use). Rewarm honey slightly; discard large, round allspice. Spoon honey with remaining spices over crostini. Add salt and pepper to taste. Serve with plenty of napkins.
5. Note: Nutritional analysis is per 2 crostini.

chestnuts, honey, pickling spice, thin slices slender baguette, cheddar cheese, watercress sprigs, salt

Taken from www.myrecipes.com/recipe/chestnut-cheddar-crostini (may not work)