Cheese & Walnuts Recipe

Prepare the bread

Preheat the oven to 375°F (190°C). Slice the baguette on a diagonal into 12 slices about 1/2 inch thick. Arrange slices in a single layer on a baking sheet. Brush both sides lightly with the 2 tbs olive oil. Bake for 8–10 minutes, flipping once halfway, until golden and crisp. Remove from oven and, while still warm, rub one side of each toast with the cut side of the garlic clove to impart a subtle garlic aroma. Set aside to cool slightly.

Toast the walnuts

While the bread is baking, heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, 3–4 minutes until fragrant and lightly browned. Remove from pan to cool, then roughly chop. Set aside.

Make the cheese spread

In a medium bowl, combine the 6 oz goat cheese and 2 oz cream cheese. Use a fork or small whisk to blend until smooth. Stir in the 1 tbs grated Parmesan, 1 tsp lemon zest (if using), 0.25 tsp coarse sea salt, and 0.25 tsp freshly ground black pepper. Taste and adjust seasoning as needed.

Assemble crostini

Spread approximately 1 heaping tablespoon of the cheese mixture onto each toasted baguette slice. Sprinkle about 1/2 tbs of the chopped toasted walnuts on top of each spread piece. Drizzle approximately 1/6 tsp (a light stream) of honey over each crostini (use the full 2 tsp across all toasts). If using, add a few fresh thyme leaves to each crostini for aroma.

Finish and serve

Arrange crostini on a serving platter. Finish with a small additional grind of black pepper and an optional extra tiny sprinkle of Parmesan. Serve immediately at room temperature so the cheese is spreadable and the walnuts retain crunch.