from Retreat
This decadent and delicious appetizer is so good, it will have your guests licking their plates. It hits all the notes: creamy, salty, sweet, and a little crispy. The creamy goat cheese melts into the toast, while the smoky bacon pairs perfectly with the sweet, plump raisins. The hazelnuts add a satisfying crunch, and the final drizzle of honey ties it all together. It’s on the menu for an upcoming retreat, and I just had to include it here.
Ingredients
8 strips bacon
¼ cup chopped hazelnuts
1½ Tbsp fresh rosemary, chopped
¼ cup raisins
8 slices rustic white bread
8 oz soft goat cheese, at room temperature
2 Tbsp olive oil
Honey, for drizzling
Sea salt and freshly cracked black pepper
Directions
Preheat the oven to broil.
In a skillet over medium-low heat, cook the bacon until almost crispy. Transfer to a plate lined with a paper towel, then roughly chop into small pieces.
In the same skillet with the drippings, add the hazelnuts and rosemary, stirring until the rosemary is fragrant and the hazelnuts are starting to brown, about 3 minutes.
Add the raisins and bacon back into the skillet, stir, then remove from the heat.
Arrange the bread slices on a rimmed baking sheet. Spread each slice generously with goat cheese and drizzle with a little olive oil.
Place in the oven on the upper rack for about 5 minutes, until the edges of the bread turn golden and the cheese is soft and melted.
Spoon the warm mixture over the goat cheese toasts. Drizzle with a generous amount of honey. Season lightly with sea salt and freshly cracked black pepper.
Cut each piece in half, and serve.
Serves 6-8
Nada’s Tips & Tricks: Once you’ve made this version of a delectable bite, change things up using different cheese, nuts or honey (love hot honey!). Easy but makes for an impressive addition to your next soiree!
Recipe and image reproduced with permission from RETREAT: Recipes & Stories to Nourish the Creative Soul by Laura Harris. © 2026 Laura Harris. All rights reserved. Laura Harris