Honey Walnut Spread
- Yield 12 servings
- Prep 20 mins
- Cook 15 mins
Goat cheese is available in various shapes and textures, and sometimes flavored with herbs or spices. For this recipe, you want an unflavored cheese, and what you use will depend on local availability and your preferences. The honey walnut spread makes a generous amount; serve the extra in a bowl, with crackers or additional sliced bread.
- 2 cups (8 ounces) California walnuts
- 3/4 cup honey
- 3/4 cup (about 4 ounces) dried pears, cut in 1/4-inch dice
- 2 teaspoons herbes de Provence, or mixed Italian herbs
- 1 teaspoon ground coriander
- 2 tablespoons finely grated orange zest
- 1 tablespoon orange juice
- 1 teaspoon lemon juice
- 1/8 teaspoon coarse salt
- 12 slices baguette-type French bread (16 ounces), cut diagonally, about 1/2-inch thick
- 4 ounces (1/2 cup) plain California goat cheese
Preheat the broiler.
Chop 1 cup of the walnuts coarsely; chop the remaining cup of nuts finely. Place all the nuts in a large bowl and add the honey, pears, herbes de Provence, coriander, orange zest, orange juice, lemon juice and salt. Beat vigorously until completely mixed. Set aside.
Slice baguette on the diagonal into about 12 slices. Place on a baking sheet. Cut the cheese into pieces and divide among the baguette slices. Broil until cheese is just melted and spread cheese uniformly on slice. (Broil about 4 inches from heat, just to warm the bread and soften the cheese – watch closely, this only takes a moment.) Top each with a spoonful of Honey Walnut Spread and serve immediately.
Recipe courtesy of Chef Roxanne O-Brien of Taylor's Market, Sacramento, Calif.