Sunday brunches are usually an elaborate affair for us. And I love it when we have friends over, so that I can lay out the table with fresh flowers, a few knick-knacks, and always, a brimming teapot. There is something absolutely blissful about spending Sundays with loved ones, over food and conversations.
While I do play around with the menu, an all-time favorite is these crostinis. I’ve tried a lot of toppings, but if there’s one that gets wolfed down faster than the others, it has to be fresh goat cheese with roasted walnuts, a drizzle of honey and peppery arugula. To me they have come to spell a lazy summer morning with happy chatter thrown in. It also helps that they look gorgeous with minimal effort.
Enjoy these summery bites with a cup of Darjeeling tea and a bowl of marinated olives.
Goat Cheese, Walnut, Honey and Arugula Crostinis
Total time: 15 minutes · Serves: 3
Ingredients
- 1 baguette
- 1/2 cup goat cheese
- 1/2 cup chopped walnuts, roasted
- A few teaspoons of honey
- 1 cup arugula
Method
- Slice the baguette and toast the slices for 5-7 minutes in an oven preheated to 175°C (350°F).
- Spread the goat cheese on each slice and sprinkle with walnuts.
- Drizzle the slices with honey.
- Top with arugula.
Originally published on Still Steeping, the Teabox blog, on April 15, 2016. Lightly edited for clarity in October 2026.
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