An easy holiday appetizer, this goat cheese crostini features walnuts, rosemary and a drizzle of honey.
Just in time for the holiday entertaining season, I'm sharing these easy, but delicious warm goat cheese Crostini, with goat cheese on toasted baguette slices and topped with walnuts and rosemary. The honey is lightly warmed and drizzled on the toasts just before eating.
Cook's Notes
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.
Be sure to put the honey drizzle on just before serving, as it tends to disappear as it sits.
Goat Cheese Crostini with Walnuts and Honey
Ingredients
- 1 baguette
- 8 oz. goat cheese
- 1/4 cup honey
- 1/2 cup walnuts, pecan or hazelnuts (*you can chop or leave larger, or a bit of both)
- 1/2 tablespoon fresh rosemary, finely chopped
Instructions
- 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.
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Diane says
Thanx so much!! Just made with homemade bread and homegrown rosemary, now I just have to work on getting goats and bees! These were delicious and will be making them for the holidays!
Diane
Jennifer says
Lol! So glad you enjoyed these. Such great flavours together and perfect for the holidays :)
Liz says
All your recipes are so lovely. Thank you.
Jennifer says
Thanks so much, Liz :)
Melanie says
Just made these, total perfection. Crisp, creamy, sweet and salty. 100% Fabulous!
Jennifer M says
Glad you enjoyed, Melanie. I make these often just to snack on (can't wait for a special occasion ;)
Cubicle says
Wow those look easy and delicious! I love the combination of the rosemary and the honey...it sounds so interesting. I'll definitely be bringing this to a holiday gathering this year!
Jennifer M says
The combination of flavours was so nice. Hope you get a chance to try them.
Kelly says
These look so delicious.... I am dreaming of the flavour combinations as I feast my eyes on the lovely photos :)
Jennifer M says
Thanks so much, Kelly.
Sophie says
Gorgeous! This sounds so tasty!... and simple. I might have to try this for my Christmas dinner party this weekend!.... :)
Jennifer M says
Thanks Sophie. I don't think you can ever go wrong with warm goat cheese. Have a great weekend and party!
[email protected]'s Recipes says
These definitely make a beautiful and lovely holiday appetizer.
Jennifer M says
Thanks so much, Angie.
Yelle says
You pretty much took my three favorite things: nuts, goat cheese, and honey (four if you include bread) and made this delightful little treat.
Jennifer M says
Same Yelle. And all together in one bite they were addicting little treats.
Liz says
This sounds delicious Jennifer! What a great little appetizer to serve over the holidays! Have a great week :)
Jennifer M says
Thanks Liz. They were delicious. (I ate all of these right after I took the pictures ;) You have a great week, too.