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Goat Cheese Toasts with Walnuts, Honey and Rosemary

January 1st, 2007

Ellen found this recipe in the November 2006 issue of InStyle magazine. We made these as a quick appetizer and we will be sure to serve them again at our dinner party in February. The honey adds the perfect amount of sweetness just at the finish. The rosemary flavors poke right through the subtle goat cheese. We used a local wildflower honey from Marin Wildflowers. I paired the toasts with a 2002 Constant Vineyards Diamond Mountain Vineyard Cabernet Sauvignon. The pairing was decent, albeit a blind one. The wine may be a bit too dry to pair with these flavorful toasts.

  • 1 loaf French bread, sliced 1/2″ thick
  • 1 log goat cheese, softened
  • 1/2 cup chopped, toasted walnuts
  • 1/2 cup honey
  • 3 tbsp Chopped rosemary leaves

Heat oven to 350 degrees. Place bread slices directly on oven rack. Toast for 10-12 minutes, turning once. Spread goat cheese on toast, sprinkle with walnuts and drizzle with honey. Garnish with chopped rosemary leaves.

Entry Filed under: Appetizers,Breads,Side Dishes,Vegetarian

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