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 for Goat Cheese Crostini with Walnuts and Honey
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.
Goat Cheese Crostini with Walnuts and Honey
- 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
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.