1/2 cup walnuts, roughly chopped (60 g)

8 ounces soft goat cheese (228 g)

2 tablespoons honey (42 ml)

1 teaspoon olive oil

1 teaspoon minced fresh rosemary, plus more for garnish

1 teaspoon minced fresh thyme, plus more for garnish

Kosher salt and freshly ground black pepper, to taste

1/2 cup fig preserves (160 g)

24 crostini (homemade or store-bought)

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Toast the walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant, then let cool.
In a bowl, mix goat cheese with honey, olive oil, rosemary, thyme, salt, and pepper until smooth and creamy.
Spread a generous layer of the goat cheese mixture onto each crostini.
Top each with a spoonful of fig preserves.
Sprinkle with toasted walnuts.
Finish with extra rosemary and thyme for garnish, then serve immediately.

Assemble crostini just before serving to keep the bread crisp.

Goat cheese mixture can be made up to 3 days ahead and stored refrigerated.

Swap fig preserves for apricot, cherry, or raspberry jam if preferred.