This is so easy, and has remained a staple on the canapé menu since our first winter. The combination of nut, goats cheese and honey is always an absolute winner. As it's a canapé, what you are looking for is a thin baguette, that people can eat in 1 or 2 bites and also that the round of goats cheese will sit on nice and neat.
Ingredients Makes 14-16 Toasts
1/2 a thin baguette cut into 1/2 cm rounds
Olive oil
Dried oregano
Salt and pepper
1 x 200g small French goats cheese log
14/16 walnut pieces or halves
Runny honey
Baking sheet
Method
Preheat the oven to 190°C. Spread the baguette pieces out on a baking tray and drizzle with olive oil, then season with a sprinkle of oregano and salt and pepper
Pop in the oven for 5 minutes
Meanwhile, cut the cheese into rounds, using a knife dipped in hot water between cuts to get a clean cut and trying to get 14 -16 slices
Put the cheese on top of the slightly toasted baguette, then put back in the oven for 5 minutes
Remove from the oven and press a walnut piece onto each one, put them back in the oven for 5 minutes keeping an eye on them, you want the cheese brown and the nuts not to be burnt
Take out and drizzle with honey and an extra turn of the pepper grinder. Transfer to a serving plate and serve while they are still hot
This cookbook was created by Delicious Mountain based on actual recipes used in our chalets. If you try this recipe at home, don't forget to tag us on social media so we can share it with the world.
