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  • 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


Serves: 8-10


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.