Goat cheese, honey and mint bruschettas

Bruschettas au chèvre

The appetizers season has begun! and we love it! We love organic chips, sausages, tuna rillettes and raw vegetables … but let’s shake things up and make a super simple recipe that smells like summer: mini honey and goat cheese bruschettas.

Ready in two phases, they will delight lovers of sweety salty.

Ingredients for about twenty bruschettas:

  • 1 traditional baguette bread
  • 120g of fresh goat cheese
  • 1 handful of pine nuts
  • 3-4 branches of mint
  • 4 teaspoons of acacia honey
  • Fresh grounded pepper

1. Slice bread into slices about 1 cm thick. Toast them lightly with toast and spread them with fresh goat cheese.

2. Roast the pine nuts in a hot, oil-free pan for a few minutes until they light up a bit. Be careful to stay clear of the frying pan to prevent them from burning and to stir regularly to have a homogeneous roasting.

3. Shred the mint.

4. Sprinkle with pine nuts and mint.

5. Diving a teaspoon in the honey pot, and pour it on the bruschetta.

6. Season with some fresh pepper.

Some variant ideas:

Replace pine nuts with sunflower seeds, flaxseed, squash or
mix of all these seeds

Replace mint with rosemary


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