An easy holiday appetizer, this goat cheese crostini recipe features walnuts, rosemary and a drizzle of honey.
I was recently sent a the most wonderful product to try – Nude Bee. I love it for all kinds of reasons. First and foremost, it is delicious honey. But beyond that, Nude Bee honey embodies all the things I love my food to be – natural, raw, healthy and local. Nude Bee Honey is a small company, based in Toronto’s Kensington Market. They work with local independent beekeepers to distribute their honey. Their offerings change regularly, based on what is fresh and available. All of their honey is unfiltered and unpasturized. Just pure, beautiful, delicious honey.
I had originally thought I’d use my honey in bread or baking, but once I tasted a spoonful, I really thought it needed to be enjoyed in a dish where it could really shine. So I paired it with warm goat cheese, on toasted baguette slices and topped it with walnuts and rosemary. The honey is lightly warmed and drizzled on the toasts just before eating.
This is a quick and easy appetizer for the holiday season. You can prepare the baguette slices and goat cheese and refrigerate ahead, then just pop in the oven when you’re ready, sprinkle with toppings and serve. I think these would be nice with pecans or hazelnuts, as well.
- 1 baguette
- 8 oz. goat cheese
- 1/4 cup honey
- 1/2 cup chopped toasted walnuts, pecan or hazelnuts (*you can chop or leave larger, or a bit of both)
- 1/2 tablespoon finely chopped fresh rosemary
- Preheat oven to 350°F.
- Toast the walnuts: Lay walnuts on a baking sheet. Roast in 350° F. oven, until they start to brown and you can smell the toasted nut scent, 7 to 10 minutes. Remove and set aside to cool.
- Cut eighteen 1/4-inch diagonal slices from baguette. Spread goat cheese on top of each slice. Arrange the pieces in a single layer on a rimmed baking sheet. Bake until edges of the bread are slightly golden and the cheese has softened, about 10-15 minutes.
- While these are baking, chop the nuts and the rosemary and place honey in a small saucepan over low heat to warm (*You could also put into a glass container and microwave to warm).
- When toasts are done, sprinkle with chopped walnuts (or place one larger piece) and then sprinkle with rosemary. Heat honey in small saucepan over medium heat until warm, about 2 minutes. Sprinkle toasts with walnuts, then rosemary. Place warmed honey in a small jar or bowl and serve with your toasts for guests to drizzle honey over before they eat.
Adapted from a Bon Appétit November 2003 recipe | Disclosure: Nude Bee Honey sent me two jars of their honey to try – Wild and Buckwheat. Their Wild honey is featured here. I was under no obligation to write about their product, but it was excellent, so I’m happy to share this quality local and natural product here.