“From whatscookingamerica.com. This makes 12 bruschettas.”
12 appetizers

Ingredients Nutrition

  • 2 cups walnuts
  • 34 cup honey
  • 34 cup dried pears, cut in 1/4-inch dice
  • 2 teaspoons herbes de provence (or mixed Italian herbs)
  • 1 teaspoon ground coriander
  • 2 tablespoons orange zest, finely grated
  • 1 tablespoon orange juice
  • 1 teaspoon lemon juice
  • 18 teaspoon coarse salt
  • 16 ounces French bread, slice loaf diagonally in 1/2 inch slices
  • 4 ounces goat cheese (plain, without herbs)


  1. Preheat the broiler of your oven.
  2. Coarsely chop 1 cup of the walnuts; chop the remaining cup of nuts finely. Place all the nuts in a large bowl and add the honey, dried pears, herbes de Provence, coriander, orange zest, orange juice, lemon juice and salt. Beat vigorously until completely mixed; set aside.
  3. Place baguette slices on a baking sheet. Cut the goat cheese into pieces; divide and place on top of the baguette slices. Using a knife, spread cheese uniformly on each baguette slice. Broil until cheese is just melted. (Broil about 4 inches from heat, just to warm the bread and soften the cheese -- watch closely as this only takes a moment or two).
  4. Top each baguette slice with a spoonful of Honey Walnut Spread and serve immediately.

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