Walnut, Honey and Chèvre Crostini | Friday Night Bites

Have you ever made something that instantly you say to yourself – this is absolutely one of the best things I have had in a long time?  If you are like me, you like to cook a variety of dishes which are great.  But then you have those certain dishes that you make that just stand out and make your taste buds do the happy dance.  This Crostini was dancing like the stars for me.

Click "Read More" below to continue 

Hubby and I had an impromptu cocktail party last weekend.  I had about 5 hours notice to create the menu, go to the store and prepare.  Luckily for me, I had my team lunch the day prior and had extra TruffleButter Popcorn along with an assortment of cheeses to create another beautiful cheese platter for our friends.  I never want my guests to go hungry, so quite often I make more than enough food.  That night was no exception.  I made my infamous Crab Cakes with a spicy garlic aioli. 

I needed one more item to round out the appetizer menu and came up with this stunning Crostini.  I have to say, it was one of the BEST Crostini I have made in a long time and incredibly simple. The ingredients are straightforward yet the combination of the crunchy bread, the earthy rosemary and walnuts set on top of the creamy Chevre and then that touch of honey to perfectly complete this Crostini is simply magical. Oh I almost forgot to mention the secret weapon – lemon zest – it just gives it that extra punch of flavor. This Crostini has now become a staple in my house and will be served at future parties.  In fact, it will make an appearance for Friday Night Bites this week.  I would suggest serving it with a Sauvignon Blanc, Pinot Noir or glass of your favorite bubbly. 

Walnut, Honey and Chèvre Crostini

Makes 24

1 Baguette

Olive Oil

Chevre (Goat Cheese)

1 Tablespoon Rosemary, finely minced

1 Cup Walnuts, toasted and chopped

Zest of One Lemon

Honey

Preheat oven to 350 degrees.

Cut 24 slices from the baguette about ¼ inch thick.  Brush each side with olive oil.  Place onto a cookie sheet and bake about 10 minutes or until each side is golden brown.  Flip over halfway during the cooking process to have equally golden brown sides.

Let the chevre (goat cheese) come to room temperature before applying to the Crostini.  Spread about a heaping teaspoon of chevre to each Crostini.

Meanwhile add the toasted and chopped walnuts to a bowl and add the minced rosemary and lemon zest and stir well.  Top each Crostini with about a teaspoon of the walnut mixture.  Right before serving, arrange on a platter and drizzle the honey over each one and serve.