This is a quick and easy appetizer. If you want to make ahead, you can slice and top the slices with goat cheese, then arrange on baking sheet and refrigerate until needed. You can toast and chop the nuts and chop the rosemary ahead, as well. Then just pop in the oven and top with nuts and rosemary before serving with a bit of warm honey. I find the honey disappears if it is put on ahead, so I like to allow guests to put it on themselves.
1/2cupwalnutspecan or hazelnuts (*you can chop or leave larger, or a bit of both)
1/2tablespoonfresh rosemaryfinely 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.