Rosemary, Goat Cheese and Honey Crostini

(Recipe developed by light-bites wizard Maggie Humphreys)

Rosemary Goat Cheese Bruschetta

I had an unfortunate realization the other day. For a blog entitled Rosemary Renaissance, there is an astonishing lack of recipes that actually involve rosemary.

Luckily these crostinis are just what this blog needs to start living up to it’s name. Goat cheese and honey are a classic sweet and salty pairing that work wonders on top of a crusty baguette. Combined with a little rosemary to imbue a spark of piney zest, these two-bite morsels are packed with simple but robust flavors.

This crostini dish is super easy to make – it’s even filed it under my slightly dusty “cheat dish” tag – but it’ll be a big hit at your next party!

(Protip: when eating, turn the bread sideways before taking a bite. That way you’re not shaking your head back and forth trying to tear through the crust – like I did.)

Rosemary, Goat Cheese and Honey Crostini


  • 1 baguette, cut into slices
  • 1 1/2 cups creamy goat cheese
  • 1/2 cup honey
  • 4 rosemary sprigs, destemmed


  1. Pre-heat the oven to 350 degrees. On each slice, spread a generous pat of goat cheese, a drizzle of honey, and 3-4 pieces of rosemary.
  2. Place all the slices onto a baking tray and cook for about 15 minutes, until the edges start to brown and the goat cheese is starting to melt. Remove from the oven and let cool for 3 minutes.
  3. Eat!

3 Comments to “Rosemary, Goat Cheese and Honey Crostini”

  1. We serve nearly this exact dish at my restaurant. Goat cheese spread, minced rosemary, honey and candied almonds on crostini!

  2. Hola! I’ve been reading your web site for some time now and finally got the courage to go ahead and give you a shout out from Lubbock Texas! Just wanted to tell you keep up the good work!

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