Crostini with Goat Cheese, Pecans and Rosemary

Toasted bread slices topped with tangy goat cheese and chopped pecans. A hint of fresh rosemary and a drizzle of honey work especially well in this scrumptious appetizer.


1 (8-10 ounce) French baguette, cut into 1/4-inch thick slices
8 ounces goat cheese
1/2 cup pecans, finely chopped
1 tablespoon fresh rosemary, finely chopped
1/4 cup GOLDEN BLOSSOM HONEY, warmed


Preheat oven to 350 °.

Spread about 1 teaspoon of goat cheese on each slice of baguette. Arrange slices in a single layer on a rimmed baking sheet. Bake 10-12 minutes until cheese softens. Remove from oven, sprinkle slices with pecans and then rosemary. Drizzle with a little honey.

Yields: about 20

golden blossom honey product