Goat Cheese Crostini Recipe

Ingredients

• 454 gcrusty baguette
• 45 mlextra-virgin olive oil
• 120 graw walnut pieces
• 142 g, softened to room temperaturegoat cheese
• 75 ml, plus more or less to tastehoney
• to tastesalt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C.

2. 2

   Prepare the baguette

   Cut the baguette into 1.3 cm slices and lay them on a baking sheet. Brush both sides lightly with olive oil, then sprinkle salt over the tops.

3. 3

   Arrange the walnuts

   Spread the walnut pieces in a single layer on a second baking sheet.

4. 4

   Bake both trays

   When the oven has reached temperature, put the baguette and walnut trays in on separate racks.

5. 5

   Toast the walnuts

   Bake the walnuts for 5–7 minutes, checking about once a minute, until golden and fragrant. Watch them closely so they do not burn.

6. 6

   Crisp the baguette

   Take the baguette slices out after 15–20 minutes, once crisp and golden. If your oven has hot spots, rotate the baguette tray halfway through baking.

7. 7

   Top and serve

   Let the crostini cool until comfortable to handle. Spread each slice with a thin layer of goat cheese, add walnuts and drizzle with honey. Serve warm.

What is goat cheese crostini?

Crostini are small slices of toasted bread served with toppings, a familiar Italian-style appetiser. This version pairs tangy goat cheese with crunchy walnuts and sweet honey.

The recipe works by keeping the topping simple: crisp baguette gives the soft cheese a sturdy base, while toasted nuts add texture and a savoury edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 9g protein, 32g carbs, 16g fat.

The baguette and honey provide most of the carbohydrates, while olive oil and walnuts contribute much of the fat; goat cheese and walnuts provide protein. Pair a serving with a vegetable-rich salad for a more balanced plate.

Choose the bread and cheese

Baguette: A crusty loaf slices into compact pieces that can hold the toppings. Cut the slices evenly so they crisp at a similar rate.

Goat cheese: Let it soften to room temperature before spreading. It will be easier to apply in a thin, even layer without breaking the toast.

Toast the walnuts carefully

Walnuts: Spread them in one layer so they toast evenly, and start checking at 5 minutes. Their colour and fragrant smell are useful cues, but they can go from toasted to burnt quickly.

Separate trays: The nuts finish much sooner than the bread, so remove them independently rather than waiting for both trays to be done.

Get the crostini crisp

Olive oil: Brush both sides lightly to help the slices colour and crisp without making them greasy. A pastry brush makes it easier to use a thin coating.

Doneness: The baguette should look golden and feel crisp at the edges after 15–20 minutes. Rotate the tray halfway through if one area of the oven browns faster.

Finish with honey and walnuts

Cool slightly: Let the bread rest until it is cool enough to handle before adding the cheese. This also makes topping each slice less awkward.

Final drizzle: Add the honey just before serving so it stays distinct against the tangy cheese. Use a little less or more to suit your preference.

Serve as an appetiser

These crostini are best served warm, soon after assembly, when the bread is crisp and the toppings are fresh. Arrange them on a platter and serve alongside a green salad or other small bites.

Recipe notes & tips

• Slice the baguette evenly so the pieces bake at roughly the same rate.
• Brush the oil on lightly to avoid soggy bread.
• Check the walnuts frequently once they are in the oven.
• Take the walnuts out as soon as they are golden and fragrant.
• Soften the goat cheese at room temperature for easier spreading.
• Drizzle the honey over the crostini just before serving.

Variations

• Add thyme: Scatter a little fresh thyme over the cheese for an herbal note.
• Use pecans: Swap the walnuts for pecan pieces and toast them until fragrant.
• Add pear: Place a thin slice of ripe pear on each crostini before the honey.
• Try chilli: Add a small pinch of chilli flakes for a gentle heat.
• Use wholemeal bread: Cut a crusty wholemeal loaf into slices in place of the baguette.

Common mistakes to avoid

• Burnt walnuts: Check them about once a minute and remove them when golden and fragrant.
• Uneven slices: Cut the baguette to a consistent thickness so the pieces crisp together.
• Soggy bread: Brush on only a light coating of olive oil.
• Crumbly cheese: Let the goat cheese soften before spreading it over the toast.
• Overbaked baguette: Check for crisp, golden slices from 15 minutes onwards.
• Too much honey: Drizzle gradually and adjust to taste rather than pouring it all on at once.

How to store

The assembled crostini are best served warm soon after preparation, as the bread softens under the toppings. Store any leftover toppings separately in covered containers in the fridge for up to 3 days, and crisp the bread again in a warm oven before assembling.

Frequently asked questions