The Nuptial Flight Recipe

Prep butter and honey

Soften the 4 tablespoons of unsalted butter at room temperature for 10–15 minutes. In a small bowl, whisk the softened butter and 3 tablespoons Woodland Bee Co. honey until smooth and homogenous. Set aside at room temperature so it remains spreadable.

Toast the bread

Heat a large skillet or griddle over medium heat. Brush the skillet with 1 teaspoon olive oil or a thin smear of melted butter. Place the 8 slices of thick bread in the skillet (work in batches if needed). Toast each slice 2–3 minutes per side, until golden brown and slightly crisp. Remove to a wire rack or plate.

Assemble warm honey-butter

While the toast is still warm, spread about 1/2 tablespoon (or to taste) of the honey-butter mixture over each slice so the heat melts it slightly into the bread. Sprinkle each slice with a light grind of black pepper (about 1/8 teaspoon per slice) and a small pinch of flaky rock salt (about 1/8 teaspoon per slice).

If using goat cheese, spread a thin layer (about 1 tablespoon) on each slice before applying the honey-butter, or serve the cheese on the side for guests to add. Scatter the toasted walnut halves over the slices for crunch. Finish with a few fresh thyme leaves per slice to add herbal brightness.

Arrange the honey-buttered toasts on a platter and serve immediately so they stay warm. The combination of Woodland Bee Co. honey, butter, and a kiss of rock salt creates a sweet-salty contrast; black pepper and thyme add aromatic depth. Leftover honey-butter keeps refrigerated in a sealed container for up to 1 week — bring to room temperature before using.