Yesterday I worked out in the garden most of the day. I was tired and my back ached. I really didn’t feel like cooking. Since my husband was out of town, I decided to have a light dinner of one of my favorite appetizers-crostini. I made a slight variation to a favorite appetizer: I toasted bread slices, spread them with goat cheese, placed a few rosemary leaves on the cheese, and topped with honey. The combination is wonderful-the tang of the goat cheese, the pungent rosemary, and the sweet honey. And a nice glass of Pinot Grigio alongside.

The original recipe is from epicurious.com.
WARM GOAT CHEESE TOASTS WITH ROSEMARY, WALNUTS, AND HONEY
Yield: 18
1 8-oz French-bread baguette
8 oz soft fresh goat cheese
1/4 cup honey
1/2 cup chopped toasted walnuts
1/2 Tbsp chopped fresh rosemary
Preheat over to 350 degrees. Cut eighteen 1/4-inch slices from baguette. Spread goat cheese on each slice. Arrange in single layer on rimmed baking sheet. Bake until edges are slightly golden and cheese softens, about 10 minutes. Set aside on sheet. Heat honey in small saucepan over medium heat until warm, about 2 minutes. Sprinke toasts with walnuts, then rosemary. Drizzle with honey and serve.