Chop the dates and pine nuts, add them to a small bowl and mix to combine. Put the date and nut mixture into a small pan over medium heat, then stir in the red wine and the honey. Cook for 4 to 5 minutes. Put the bread slices on a sheet pan and a drizzle with olive oil. Put in the oven and toast. Top each toast with 1 tablespoon of the date mixture. Arrange the crostini on a serving platter and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.