Spread the pine nuts on a rimmed baking sheet and bake until golden brown, about 8 minutes. Let cool slightly.
Chop the dates and transfer them to a small skillet. Chop the toasted pine nuts and add them to the skillet along with the wine and honey. Stir to combine and cook over medium heat until the liquid is syrupy, 4 to 5 minutes.
Meanwhile, put the baguette slices on the rimmed baking sheet and a drizzle each slice with olive oil. Bake until toasted, 6 to 8 minutes (watch closely, as ovens vary).
Top each toast with 1 tablespoon of the date mixture. Arrange the crostini on a platter and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.