A generous drizzle of hot honey just before serving the grilled goat’s cheese toast adds a spicy sweetness that cuts the creamy richness of the cheese perfectly
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | European |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 650 |
| Fat | 22.8g |
| Saturates | 8.8g |
| Protein | 24g |
| Carbs | 90.7g |
| Sugars | 20.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPrepare the grill or barbecue to a medium-high heat.
Lightly brush one side of each baguette slice with a little olive oil, then grill, oiled side down, for approx. 1-2 minutes or slightly golden.
Slice the goat’s cheese logs into 16 even rounds.
Turn the baguette slices over so the charred side is now underneath and top with a slice of goat’s cheese and grill for a further 1-2 minutes before flipping the toasts onto the goat’s cheese side. Grill for 5 seconds or until char lines form, then remove from the heat.
Meanwhile, combine the honey, chilli flakes (or hot sauce) and rosemary sprigs in a small pot or pan and place over a medium heat. Gently heat the honey until bubbles begin to form along the edges of the pot. Remove from the heat and stir in the apple cider vinegar.
Lightly toast the nuts.
Drizzle the honey over each slice of toast and top with a sprinkle of pecan nuts. Serve immediately.
