Fresh Fruit Crostini with Goat Cheese, Walnuts and Honey
Hey there! So, I’ve got this little gem of a recipe that’s perfect for when you want to look effortlessly fancy at a get-together. It’s called Fresh Fruit Crostini with Goat Cheese, Walnuts, and Honey. Sounds a bit posh, right? But trust me, it’s super easy. I first tried this out when I had no clue what to bring to a brunch. My friend Lisa said, ‘Just wing it!’ And that’s what I did, she still raves about it. Plus, there’s always that one picky eater who finally finds something to gush over.
Why You’ll Love This
I make this when I’m in a pinch for time or when I just don’t feel like cooking something that requires, y’know, actual cooking. My family goes nuts for it (no pun intended) because it’s got this perfect mix of creamy, crunchy, and sweet. Plus, who doesn’t love a dish that feels like a work of art? If I’m being honest, half the fun is arranging the fruit just so.
Ingredients
- 1 baguette (or whatever bread you’ve got lying around)
- 5 oz. goat cheese, softened (though cream cheese works if you’re out of goat)
- A handful of walnuts, chopped (pecans are cool too)
- 2 tablespoons honey (I’ve used agave syrup in a pinch)
- Fresh fruit like figs, strawberries, or even pears, sliced
- Pinch of salt and a dash of pepper
Directions
- Preheat your oven to 350°F (or around 180°C if you’re metric-minded). Slice up the baguette into handy little rounds. Lay them out on a baking sheet.
- Pop them in the oven for about 10 minutes. You want them toasty but not too crunchy. This is where I usually sneak a taste. Who can resist warm bread?
- Spread a generous (or not so) amount of goat cheese on each slice. Don’t stress if it looks messy; it’s rustic, not a science fair.
- Arrange your fruit slices artfully atop the cheese. I mean, if artfully means ‘whatever way they fit.’
- Sprinkle chopped walnuts over the top, and drizzle with honey. Like, go wild. But not too wild, it can get sticky.
- Finish with a pinch of salt and a dash of pepper. Actually, I find it works better if you taste as you go for balance.
Notes
You can make these ahead of time, but they’re best when fresh. I tried refrigerating them once, and let’s just say, soggy bread is not my jam. Oh, and experiment with different fruits; just avoid overly juicy ones like watermelon.
Variations
I once tried adding a little balsamic glaze, and it was divine! However, I wouldn’t recommend blueberries—they roll right off (learned that the hard way). Mango slices were a hit, though, just so you know.
Equipment
If you haven’t got a good bread knife, don’t sweat it. A regular knife and a bit of elbow grease will do the trick. And if you don’t have a baking sheet, any oven-safe dish works fine. I’ve even used an old pizza stone.
Storage Information
You can store these in the fridge in an airtight container for about a day, though honestly, in my house, it never lasts more than a day! The bread might soften a bit, but it’s still tasty.
Serving Suggestions
I usually serve these as an appetizer, but they’re also fab for brunch. Pair them with a glass of light white wine or a refreshing iced tea; either way, you’re golden.
Pro Tips
I once tried rushing the toasting step and regretted it because slightly burned bread is, well, let’s just say it’s not what you want. Let the goat cheese soften at room temp; it spreads like a dream that way.
FAQ
Can I use different nuts? Absolutely! Almonds or pistachios work well. Just use what you have.
What if I’m not a fan of goat cheese? Cream cheese is a great alternative, or even ricotta. Whatever floats your boat!
Do I have to toast the bread? Well, you don’t have to, but it adds such a nice crunch. But if you’re in a rush, fresh will do.
