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Honey-chile Grilled Goat Cheese Crostini

Honey-chile Grilled Goat Cheese Crostini

Creamy goat cheese is lightly grilled until warm and golden, then finished with chile-spiked honey, toasted walnuts, lemony arugula, and crisp baguette. This sweet-savory crostini makes an elegant vegetarian snack or light lunch.

Prep: 15 min · Cook: 10 min · Total: 25 min · Serves: 6

Ingredients

  • 1 tsp crushed red pepper flakes
  • 1 tsp fresh thyme leaves
  • 8 oz fresh goat cheese log (chilled)
  • 0.33 cup walnuts (toasted and chopped)
  • 0.25 tsp kosher salt
  • 2 tbsp olive oil (divided)
  • 1 tbsp fresh lemon juice
  • 0.25 tsp black pepper (freshly ground)
  • 3 tbsp honey
  • 3 cups baby arugula (loosely packed)
  • 12 slices baguette (cut 1/2 inch thick)

Instructions

  1. Place the 8 oz chilled fresh goat cheese log in the freezer for 10 minutes while you prepare the other ingredients; it should feel firm but not frozen so it can be sliced cleanly.
  2. Set a 12-inch grill pan or large cast-iron skillet over medium heat for 3 minutes, then brush the baguette slices on both sides with 1 tbsp olive oil.
  3. Arrange the 12 baguette slices in the hot grill pan in a single layer and toast over medium heat for 1-2 minutes per side, pressing lightly with tongs, until grill marks appear and the edges are crisp; transfer the crostini to a platter.
  4. In a small saucepan, combine the 3 tbsp honey, 1 tsp crushed red pepper flakes, 1 tsp fresh thyme leaves, and a pinch of the 0.25 tsp kosher salt, then warm over low heat for 2 minutes until the honey is loose and fragrant but not bubbling hard.
  5. Remove the saucepan from the heat, stir in 1 tbsp fresh lemon juice, and let the chile honey stand for at least 3 minutes so the flavors infuse.
  6. Use a sharp knife wiped clean between cuts to slice the chilled goat cheese log into 12 even rounds, each about 1/2 inch thick; if the cheese cracks, gently press it back into a round with clean hands.
  7. Brush the grill pan with the remaining 1 tbsp olive oil and heat it over medium-high heat for 1 minute until the oil shimmers but does not smoke.
  8. Place the goat cheese rounds in the hot grill pan with at least 1 inch between pieces and cook over medium-high heat for 45-60 seconds, until the bottoms are lightly golden and the edges begin to soften.
  9. Turn the goat cheese rounds carefully with a thin spatula and cook the second side for 30-45 seconds, until the cheese is warmed through, lightly marked, and still holding its shape; do not cook longer or the rounds may melt into the pan.
  10. In a medium bowl, toss the 3 cups baby arugula with any remaining pinch of kosher salt and 0.25 tsp freshly ground black pepper until evenly seasoned.
  11. Top each toasted baguette slice with a small tuft of arugula, one warm grilled goat cheese round, a drizzle of the warm chile honey, and a sprinkle of the 0.33 cup toasted chopped walnuts.
  12. Serve the crostini immediately on a platter while the baguette is crisp and the goat cheese is warm and creamy.

Nutrition (per serving)

  • Calories: 321
  • Protein: 12 g
  • Fat: 19 g
  • Carbohydrates: 27 g
  • Fiber: 2 g
  • Sugar: 11 g
  • Sodium: 418 mg

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