These little crostinis are topped with goat cheese, almonds, rosemary and honey. They’re a perfect combination of flavors and textures, and make an awesome appetizer for entertaining! This post is sponsored by Blue Diamond Almonds. All opinions are my own.
Hey all! Happy New Year! And Merry Christmas since– you know– it’s been a while. As I do every year, I had good intentions of blogging through the holidays. But once I got my hubby home from deployment and started enjoying the company of family and friends, I didn’t really want anything to do with the interwebs. Sometimes you’ve just got to enjoy living in the moment, and the holidays are the perfect time to do that.
We also took a fun little road trip last week (more on that soon), and since I’m totally paranoid about leaving expensive things in my car, my computer stayed home. I’m sure some of you kept up with me on Instagram and Snapchat (@jessfuel). It was a nice little break, and now I’m back!
Did you guys do much holiday entertaining? We had a couple little get togethers and parties, and attended a few others. I made lots of cookies, desserts and appetizers throughout the season. One standout was these amazing little crostinis with goat cheese, rosemary, Blue Diamond Honey Roasted Almonds, and a little extra drizzle of honey. They were tangy and sweet, and the rosemary gave them such great flavor.
The crostinis were perfect little holiday appetizers, but let’s be real– they’d be perfect for entertaining any time of year! I’ll probably be making these again soon since just looking at the pictures has me drooling all over again!
- 1 French baguette
- Olive oil
- 8 oz goat cheese, at room temperature
- 1 tbsp honey, plus more for drizzling
- 1 tbsp finely chopped fresh rosemary
- 2 tbsp chopped Blue Diamond Honey Roasted Almonds, plus more for sprinkling
- Preheat oven to 400 degrees. Slice baguette into ¼-inch thick slices and place onto baking sheets. Brush each side of each slice lightly with olive oil. Bake until just browned and toasted, about 5-6 minutes. Remove from oven and let cool on pan.
- In a bowl, combine goat cheese, 1 tbsp honey, 1 tbsp chopped rosemary and 2 tbsp chopped almonds. Stir well to combine.
- Spread each baguette slice with a thin layer of goat cheese mixture. Top with extra almonds. Drizzle with honey and serve!
Speaking of almonds… right before Christmas we visited friends who live in Paso Robles. We love heading out there because it’s wine country and–hello– wine tasting! Our friend just got a new job at a winery called Derby Wine Estates, so she took us out there to tour the place and sample some wine. The winery is in an old historic building, and it turns out that it was originally a Blue Diamond Almond processing plant! In the 1930’s, the area started growing less almonds and more grapes and it was turned into a vineyard/winery. There are still lots of old photos up from the Blue Diamond days, and they even have an event room called the Almond Room in memory.
It was fun to see all the history of the building. And the wine was good too! Cheers to almonds and wine. 😉