Warm Goat Cheese Toasts with Rosemary, Pecans and Honey

Dec 8, 2008 by Anna Migeon

This super-quick recipe works as well as a fancy appetizer for company as for a simple family dinner, alongside a salad or soup.

Goat cheese is a good non-meat protein and offers a yummy alternative to all the variations of cow’s milk that our tables seem to attract so readily.  The best thing you can do for your kids as a cook is to constantly add new things to your repertory of recipes, for the sake of educating their tastes and making good food interesting, as well as for their health. Furthermore, it keeps the cook from getting bored.

–          8 slices of any bread (I use Genesis 1:29 bread, by the makers of Ezekiel bread, found in the frozen section. It at least professes convincingly to be good-for-you and we like it. For company, I use more slices of white French bread, because it’s more widely accepted and looks prettier)

–          About 6 oz. goat cheese (Any will do. I found that the cheapest place to get it in San Antonio, other than Costco, is actually the most expensive grocery store around: Whole Foods).

–          ¼ C honey, warmed about 10 seconds in the microwave

–          ½ C chopped toasted pecans or walnuts

–          ½ T chopped fresh rosemary (grows like a weed in Texas)

 

Spread goat cheese on each slice as thick as you like and arrange the slices in a single layer on a rimmed baking sheet. Preheat the oven to 350°F and bake until edges are lightly toasted and the cheese softened, about 10 minutes. 

Top with toasted nuts and rosemary and drizzle with honey.

Adapted from a Bon Appétit recipe.

© The Good Eater / Anna Migeon December 8, 2008 All Rights Reserved