Dripping with honey and sprinkled with fresh thyme, cracked pepper, and sea salt, these warm, crunchy toasts make a delicious breakfast, after-school treat, or lunch when matched with a handful of salad greens. I'm always amazed how something so simple, and a tad messy, can be so unbelievably good.

　　

Ingredients

Makes 2 to 4 servings

　　whole-grain bread, 4 slices, each about 2 1/2 by 5 inches (6 by 13 cm), lightly toasted

　　fresh goat cheese, 3 oz (90 g), at room temperature

　　walnuts, 1/4 cup (1 oz/30 g) coarsely chopped

　　roasted walnut oil, 1 tsp

　　sea salt and freshly cracked black pepper

　　honey, for drizzling

　　fresh thyme leaves, 1/2 tsp

　　

Step 1

Preheat the oven or toaster oven to 375°F (190°C). Arrange the toasts on a small rimmed baking sheet. Spread the toast slices evenly with the goat 1 cheese, and sprinkle with the walnuts, dividing them evenly. Drizzle 1/4 tsp of the walnut oil over each toast. Bake until the walnuts are toasted and the cheese is warm, about 5 minutes.

　　

Step 2

Transfer the toasts to plates and season with salt and pepper. Drizzle each toast with honey, then sprinkle with the thyme leaves and serve.

　　Reprinted with permission from Kitchen Garden Cookbook by Jeanne Kelley, © 2013 Weldon Owen