Warm Goat Cheese Toasts With Rosemary Walnuts And Honey Food

WARM GOAT CHEESE TOASTS WITH HONEY ROSEMARY AND WALNUTS

Steps:

• 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.

WARM GOAT CHEESE TOASTS WITH ROSEMARY, WALNUTS, AND HONEY

Steps:

• 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.

GOAT CHEESE TOASTS WITH WALNUTS, HONEY & THYME

Steps:

• Preheat the oven or toaster oven to 375°F (190°C). Arrange the toasts on a small rimmed baking sheet. Spread the toast slices evenly with the goat 1 cheese, and sprinkle with the walnuts, dividing them evenly. Drizzle 1/4 tsp of the walnut oil over each toast. Bake until the walnuts are toasted and the cheese is warm, about 5 minutes.
• Transfer the toasts to plates and season with salt and pepper. Drizzle each toast with honey, then sprinkle with the thyme leaves and serve.

CREAMY GOAT CHEESE AND HONEY

Steps:

• Divide the goat cheese into 12 equal portions. Roll each portion into a ball. Combine the crushed pecans and cinnamon in a bowl. Roll each goat cheese ball in the pecan mixture until covered. Gently pat the balls into patties; transfer to a serving plate. Drizzle honey over the patties and sprinkle rosemary on top. Serve immediately.

ROSEMARY AND GOAT CHEESE CROSTINI WITH WALNUTS AND HONEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place baguette slices on a baking sheet. Spread a thin layer of goat cheese over slices. Sprinkle rosemary on top.
• Bake in preheated oven until crispy at the edges, about 10 minutes.
• Toast walnuts in a skillet over medium heat, stirring constantly, about 5 minutes.
• Sprinkle walnuts on top of baguette slices; drizzle lightly with honey.

WARM GOAT-CHEESE TOASTS

Steps:

• Preheat oven to 425 degrees. Cut baguette into 16 slices (each about 1/2 inch thick). Space slices evenly on a baking sheet. Cut cheese into 16 rounds, placing them atop slices as you work. (If cheese crumbles, press it firmly onto bread.)
• Drizzle oil over cheese, letting it drip onto crusts. Bake until undersides of bread are golden brown and cheese begins to brown, 10 to 15 minutes. Top each toast with 1/2 teaspoon pesto. Serve warm.

GOAT CHEESE AND WALNUT NIBBLERS

Steps:

• Preheat oven to 375.
• Lightly spread butter over bread and toast in oven; bread should have color, but still be soft. (Less than 10 minutes).
• Remove from oven and sprinkle slices with goat cheese crumbles; return to oven for about 3 minutes, until goat cheese is softened enough to spread.
• Remove from oven and spread out crumbles over toast; sprinkle with walnuts and drizzle with honey and a grind of black pepper over toasts!