Goat Cheese & Honey Crostini

August 22, 2012
When I was working in the food industry, I rarely found time to eat lunch. Weird, right? I am surrounded by food but have no time to eat it. I get it.
We would finish our lunch service and then close for the day. Mostly all the other workers and cooks would go home or on to their second jobs, but not me. I had to do billing and correct any time clock issues. Bogus!
So, instead of prolonging my work day longer than absolutely necessary, I skipped it all together, grabbed a cup of old coffee, and got down to biz! That’s just how I roll.
Now, that I have the luxury to work from home a few days, lunch is a different story.
If it is a “cooking for the blog” day, I snack on whatever I am testing out while standing in my kitchen and listening to 90’s Pandora radio.
If it is a “you should really be working and not catching up on your DVR” kind of day, I am normally standing in front of the fridge with the door wide open (refrigerating the house as my Dad would say) thinking of possible semi-sandwich-snack combinations.
Some days, if I have sandwich bread, I will make a ham and cheese sandwich with spicy mustard and a pickle on the side—always a pickle on the side!
Other days when pickings are slim, it’s kind of a crapshoot. I aim for a bread of some sort and a cheese of some sort with either a vegetable or meat. On one such day, I came up with this simple gem.
Thank God for helping me to unbury the last morsel of goat cheese from my deli drawer and for the simple joys of having my own basil plant.
Do I even have to include a recipe for this? Just in case…
Ingredients (Serves 2-4 or 1 if you are like me)
1 Demi French Baguette, cut into six to eight small slices
1/3 Cup Goat Cheese
Drizzle of Honey
Fresh Mint or Basil
Set the broiler on low. Toast the slices of bread for a few minutes under the broiler. Just until crisp.
Top each piece of bread with a few crumbles of goat cheese. Arrange the slices on a plate.
Drizzle a long stream of honey over all slices and then top with fresh herbs.
Simple and elegant. Perfect for a dinner party appetizer or for lunches alone, standing in your kitchen listening to 90’s Pandora radio.

You Might Also Like

  • Stephie @ Eat Your Heart Out
    August 22, 2012 at 7:31 pm

    “Who do you think we are, the Kennedy’s?”

    ^That was Momma’s big line when leaving the lights on, refrigerating the kitchen, letting the a/c outside, etc. I learned at a young age who the Kennedy’s were.

    Lord Almighty this looks yummy. I do love me some goat cheese.

    • Stefanie
      August 22, 2012 at 8:31 pm

      Oh, my mom would love that line. She’s a big fan of the Kennedy clan.

  • Christy
    August 22, 2012 at 4:47 pm

    This looks so delicious! I just added mint and goat cheese to my grocery list for the day.

    p.s. I just found your blog and love it! Thanks for sharing your recipes, photos and stories.

    • Stefanie
      August 22, 2012 at 4:50 pm

      Welcome!!! Thanks for the wonderful compliments!

  • DB-The Foodie Stuntman
    August 22, 2012 at 1:27 pm

    90’s? For me, it’s gotta be some jazz (Miles, Ella, Louie, etc.)…Great recipe however.

  • Kayle (The Cooking Actress)
    August 22, 2012 at 12:40 pm

    ooooh I adore goat cheese. These look amazing.

  • Jenna
    August 22, 2012 at 10:17 am

    That is funny about “refrigerating the house” – my dad says that too. I wonder if it just a pet peeve that all men around that age have.

    This sounds delish! What do you think a good pairing for blue cheese would be? I have some left over and this sounds like a good idea to use it up!

    • Stefanie
      August 22, 2012 at 4:51 pm

      So, definitely not honey. I love a good balsamic syrup or reduction with blue cheese. That would be great on some crostini.