Nov 1 08
by cara
at 7:58 PM
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Warm Goat Cheese Toasts With Rosemary, Pecans, and Honey

I hate to post again with no picture, but this recipe is too delicious NOT to share with you.  A friend and I first discovered this recipe a few years ago when we decided to make a big elaborate meal for our significant others for Valentine’s Day.  Since then, I’ve made this recipe for several events, including a shower last weekend  These toasts are always a hit, and they are super simple to make.  You can be pretty lax with the measurements, as long as you get all the flavors in.  I just throw all the ingredients together and it always comes out tasty!

Warm Goat Cheese Toasts with Rosemary, Walnuts, and Honey

from Bon Appetit, November 2003


  • 1 8-ounce French-bread baguette
  • 8 ounces soft fresh goat cheese
  • 1/4 cup honey
  • 1/2 cup chopped toasted walnuts (I substitute pecans)
  • 1/2 tablespoon chopped fresh rosemary

Preheat oven to 350°F. Cut eighteen 1/4-inch diagonal slices from baguette. Spread goat cheese on each slice. Arrange in single layer on rimmed baking sheet. Bake until edges are slightly golden and cheese softens, about 10 minutes. Set aside on sheet. Heat honey in small saucepan over medium heat until warm, about 2 minutes. Sprinkle toasts with walnuts, then rosemary. Drizzle with honey and serve.

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  1. Mary Ann Conyers permalink

    We’ll have to talk about growing your own herbs. Boy is that cool. I did not try this recipe in the Bon Appetit 2003. I probably still have the magazine. I’m looking forward to reviewing your recipes. Your mother said they were really good and Sandy has tried some too.

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