Crostini with goat’s cheese crème, pine nuts, honey and rosemary

cro1 Crostinis with different toppings are one of my go-to nibbles. You can prepare both toppings and the bread ahead of time and just assemble before serving, plus the flavour combinations are endless. These guys with goat’s cheese crème (so mild the goat’s cheese haters liked it too!), toasted pine nuts, Acacia honey and rosemary are so yummy and went down a treat at the party. Crostinis with goat’s cheese créme, toasted pine nuts, rosemary and honey, makes 70 2 really long baguettes mild olive oil 500 ml thick French crème fraiche (I used Waitrose’s French full fat crème fraiche)  250 g soft mild goat’s cheese  1 tbsp mild olive oil salt, white pepper 100 g pine nuts 1 bunch rosemary, finely chopped Acacia honey Slice the baguettes and place on trays. Drizzle with oil and toast in the oven (180-200C0 until golden brown, approx 12 minutes. Leave to cool. Add the creme fraiche to a large bowl. Add the crumbled cheese and whip with an electric whisk until combined. Add oil, salt and pepper and combine. Store in the fridge until assembly time.   Toast the pine nuts in a dry pan. Leave to cool.  Assemble: Pipe a dollop of cheese crème onto each crostini, top with toasted pine nuts, some chopped rosemary and a small dollop of honey. Serve immediately.  

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