Appetizer Recipe

Prepare the baguette

Preheat oven to 400°F (200°C). Slice the baguette on a slight diagonal into 12–14 slices about 1/2" (1.2 cm) thick. Arrange slices in a single layer on a baking sheet. Brush each slice lightly with the softened butter or 2 tbs olive oil. Sprinkle the 1 tsp sea salt evenly over the slices. Toast in the oven for 6–8 minutes until edges are golden and crisp. Remove and set aside on the baking sheet.

Toast the walnuts

While the crostini toast, warm a small dry skillet over medium heat. Add the 1 cup chopped walnuts and toast, stirring frequently, for 3–4 minutes until fragrant and slightly darkened. Remove from heat and let cool on a plate to stop cooking.

Assemble goat cheese rounds

Divide the 8 oz goat cheese into 12–14 small rounds (about 1 tablespoon each). You can spoon and gently shape them with moistened fingers or a small cookie scoop. If your goat cheese is firmer, slice into medallions about 1/3" thick. Place one goat cheese portion on each toasted baguette slice.

Warm under the broiler

Set the oven to broil (high). Place the assembled crostini on the baking sheet under the broiler about 4–6 inches from the heat. Broil for 1–2 minutes, watching closely, until the goat cheese warms, softens and begins to brown slightly on top. Remove promptly to avoid burning.

Finish with honey, thyme and walnuts

Immediately after removing from the broiler, drizzle about 1/2 teaspoon honey over each crostini (reserve roughly 1 tbs honey for finishing if desired). Sprinkle the toasted walnuts evenly among the crostini (about 1 to 1.5 teaspoons per piece). Scatter the 2 tsp fresh thyme leaves, lemon zest and freshly ground black pepper across the crostini.

Plate and garnish

Arrange crostini on a serving platter. If using, toss the 1 cup arugula lightly with the remaining 1 tbs honey and a small pinch of salt and place the greens next to or under the crostini as a bright bed. Finish with an additional light drizzle of honey across the platter if desired. Serve warm.

Notes on timing and variations

You can toast the baguette and toast walnuts up to a few hours ahead and store separately at room temperature. Assemble and broil just before serving for best texture. Variations: substitute pecans or sliced almonds for walnuts; add a small smear of fig jam on the crostini before the goat cheese for a sweeter profile; use thyme sprigs as extra garnish.