- 1 cup walnut pieces
- 1 French baguette, sliced into 1/2-inch thick slices
- 1/2 cup olive oil
- 8 to 10 ounces goat cheese
- Honey, for drizzling
- 2 tablespoons rosemary, finely chopped
- 2 tablespoons thyme, finely chopped
Preheat oven to 350°F.
To toast nuts, spread them in a single layer on a baking sheet and bake in the oven for about 10 minutes, or until fragrant and golden, shaking the pan halfway through.
Place bread slices on 2 rimmed backing sheets and brush with olive oil. Toast 12 – 15 minutes until crispy but not hard. (Don’t burn!) Let cool.
Spread each crostino with the goat cheese, sprinkle with the toasted walnuts and drizzle with the honey. Sprinkle with a bit of the rosemary and thyme.