Alex’s family lives in Indiana farmland, not too far from a beekeeper. A gentle man with a white beard and a kind smile, he invited us for a tour after learning of my infatuation with the sticky natural sweetener. A few golden half-gallon jars later, we left in awe of the intense work ethic of the tiny bees and their intricate social life (queen bees! royal jelly!). Ever since, we buy local honey—both for the nuanced flavor and to support local pollinators. Here, thyme-infused honey is the key to our basic formula for a top-notch crostini, featuring creamy, savory goat cheese and tangy plums. Any seasonal fruit can stand in: peaches, strawberries, or blackberries in the summer, or apple, cranberries, or dried cherries in the winter. The mix of sweet, savory, soft, and crunchy is the ultimate appetizer accompanied by a glass of wine.
- Yield: 24 Servings
- 1 crusty baguette
- 1 teaspoon finely chopped fresh thyme leaves*
- 2 tablespoons honey, plus more for garnish (local, if possible)
- 4 plums or 1 large apple
- 4 ounces soft goat cheese
- Preheat the oven to 400°F. Make the crostini:
- Slice the baguette on the bias into 24 ½-inch slices. Place the slices in a single layer on a baking sheet and toast 7 to 14 minutes, until slightly browned and crisp. Make the thyme honey:
- Finely chop the thyme and set it aside. In a small saucepan, mix the honey with 2 teaspoons of water; heat until warmed through and easy to drizzle (alternatively, heat in the microwave for 10 seconds). Stir in the thyme. Assemble the crostini:
- Slice the plums or apple. (If not serving immediately, mix the apple slices with a bit of lemon juice to prevent them from browning.) Spread each crostini with goat cheese, then top with plum or apple slices and a drizzle of thyme honey. Serve immediately.
- GF* For gluten-free, use gluten-free bread or crackers.
- V* For vegan, use spreadable vegan cheese.