These toasts are so versatile and delicious. They make a rich and indulgent breakfast, great lunch/brunch option (served with some salad on the side), a perfect snack or even a party snack. They are easy and quick to prepare, so even if you want to multiply the quantity you can feed a small crowd within minutes.
This time of the year is very special and I think it should be spend relaxing, spending time with people you love and cooking some delicious food. I hardly ever make a meal plan for these few days between Christmas and New Year, as usually we just eat some leftovers and use the food that we find in the fridge. So today I’ve found an unopened goat’s cheese and a bunch of fresh thyme. We’ve also still had some of our homemade sourdough bread, which Pawel made for Christmas dinner. And as nuts and honey are staple foods in our kitchen these toasts where just so easy to put together.
I can’t take the credit for these recipe, as we’ve been making it for so long now and I don’t remember where it comes from. However it’s so easy that once you try it, you don’t really need to follow the instructions and just make adjustments to your personal taste. You may want to slightly change the amount of ingredients, make it more/less cheese, nutty or sweet, maybe leave the bread in the oven for longer to make it a bit more crispy. One thing is sure, to make it taste like the best toast ever go for a high quality (or homemade) bread, cheese (preferably organic) and raw honey. Pomegranate seeds are new addition these year, I think they work wonderfully adding a bit of sharp and fresh taste.
You can easily tweak this recipe and use whatever is in your fridge. Pecan nuts instead of walnuts would work well, maybe using fresh rosemary instead of thyme, some lemon or orange zest instead of pomegranate would add an interesting flavour, or a dollop of cranberry sauce (you can try our Cranberry Sauce with Orange & Port recipe). Below the recipe instructions, I’ve also suggested some diary-free, gluten-free, nut-free and vegan options.
I’m always reluctant to post recipes for toasts, scramble eggs or teas, as they seem so easy to make. However I really wanted to share this recipe with you, once you try it I’m sure you will make it again and again!
Goat Cheese Toast with Walnuts, Honey, Thyme & Pomegranate
These toasts make a delicious breakfast, lunch or snack. They are best eaten warm, straight from the oven.
- 3 slices sourdough bread
- 100g good quality goat's cheese
- pinch of sea salt
- 60g walnuts, coarsely chopped
- 2 tbsp honey
- 2 thyme springs, leaves picked
- 2-3 tbsp pomegranate seeds
Preheat oven to 375 F / 190 C. Cut each slice of the bread into halves and arrange on a tray lined with a baking parchment. Bake in the oven for around 10 minutes, until bread will be lightly toasted and start getting crispy.
Take bread from the oven and let it to cool a bit. Spread each half generously with a goat's cheese, sprinkle with tiny bit of salt followed by chopped walnuts. Return to the oven and bake for another 5-10 minutes, until cheese starts to melt.
Once ready, arrange the bread on the serving plates, drizzle each toast with honey, garnish with thyme leaves and sprinkle some pomegranate seeds on the top. Enjoy toasts fresh and warm from the oven.
DIARY-FREE OPTION - replace goat's cheese with cashew cheese. GLUTEN-FREE OPTION - use a gluten-free bread. NUT-FREE OPTION - use pumpkin seeds instead of walnuts. VEGAN OPTION - replace goat's cheese with cashew cheese and honey with maple syrup.