These fragrant, truffled goat cheese toasts are a quick hors d’oeurve that would go perfectly with a glass of chilled champagne.
Little slices of baguette are spread with soft mild goat cheese that’s been blended with truffle oil, then baked in the oven for 8-10 minutes; finally topped with toasted walnuts, minced fresh rosemary and drizzled with warm honey, they make a fragrant two-bite appetizer that’s perfect for entertaining at this time of year.
Toast the walnuts by spreading them on a shallow baking tray/cookie sheet and baking in a 350F (180C) oven for 8 minutes. Rub off some of the skins by rolling them around in a wire mesh strainer over the sink; or in a dish cloth.
Not much else to say other than I ate this entire plateful after photographing them – they were impossibly delicious.
WARM TRUFFLED GOAT CHEESE TOASTS with WALNUTS, ROSEMARY & HONEY
(Makes approx 18 toasts)
A skinny French baguette, weighing approx 8 oz (230g)
8 oz (230g) of soft mild goat cheese such as Montrachet
One tablespoon of white or black truffle oil
¼ cup (60ml) of runny honey
½ cup (120ml measure) of walnuts, toasted then chopped
½ a tablespoon of chopped fresh rosemary
With a fork, mash the truffle oil into the goat cheese and set aside.
Pre-heat the oven to 350F (180C). Toast the walnuts as above then coarsely chop them.
Cut 18 thin diagonal slices from the baguette and spread goat cheese on each slice. Arrange them in a single layer on a baking tray and bake in the pre-heated oven for approx 10 minutes. The baguette edges will be slightly colored and cheese will have softened.
Meanwhile, warm the honey gently in a small pan.
Arrange the hot toasts on a serving plate, scatter each with chopped walnuts, chopped rosemary and top with a drizzle of warm honey.
Serve them immediately. It’s unlikely you’ll have any left over.