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August 3, 2007 / Tony

Warm goat cheese toasts with rosemary, walnuts, and honey

I made this recipe from Epicurious last night. 

Warm Goat Cheese Toasts with Rosemary, Walnuts, and Honey

1 8-ounce French-bread baguette
8 ounces soft fresh goat cheese
1/4 cup honey
1/2 cup chopped toasted walnuts
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.

It was surprisingly good.  I thought that the rosemary would have been out of place with the goat cheese but it added a very nice earthiness to the dish.  The walnuts added crunch, the goat cheese saltiness and creaminess, and the honey a very pleasant sweetness.  My only modification to the recipe was to use No-Knead Bread instead of a baugette.  Here’s what it looked like:



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