thekittchen

menu icon
go to homepage
  • About
    • First Time Here?
    • Privacy Statement
  • Recipes
    • breakfast
    • Lunch
    • Dinner
    • Appetizer
    • Side Dish
    • Dessert
    • Cocktails
  • Travel
  • Home
  • Life
  • Videos
  • Shop
  • Press
    • Press Page
    • Services
    • Speaking Engagements
subscribe
search icon
Homepage link
  • About
    • First Time Here?
    • Privacy Statement
  • Recipes
    • breakfast
    • Lunch
    • Dinner
    • Appetizer
    • Side Dish
    • Dessert
    • Cocktails
  • Travel
  • Home
  • Life
  • Videos
  • Shop
  • Press
    • Press Page
    • Services
    • Speaking Engagements
×
Home » appetizer

Goat Cheese, Rosemary, Honey, and Prosciutto Toasts

Published: Apr 19, 2017 · Modified: Dec 11, 2024 by Kit · This post may contain affiliate links · 12 Comments

Sharing is caring!

  • Facebook
  • Twitter
  • Email

Remember how I loved Felicidade at the Time Out Market in Lisbon? This recipe for Goat Cheese, Rosemary, Honey, and Prosciutto Toasts was inspired by my meal there! It's incredibly easy to prepare, bursting with flavor, and elegant enough for a dinner party. We might have eaten all of the toasts and called it dinner, but you can do those things on a lazy weekend.

One thing I loved about the Time Out Market is that the kitchens are open, since they are just small food stalls. I grabbed a seat at the counter and chatted with the chef throughout the meal. I had already ordered my main course - an incredible Portuguese style steak - when I saw the goat cheese toast being made. Obviously, I had to try it.

And lucky for me, the chef explained how he made it. He was very specific when it came to the variety of goat cheese he uses. The goat cheese that we are most familiar with in America that comes in a small log or in crumbles is not what you want to use here. That cheese doesn't really melt. You want a goat cheese that melts well.

You want a slice of Bucherondin, a goat cheese that is formed into a large log, with a rind. It's semi soft (kind of like brie) on the outside, and soft more like traditional goat cheese on the inside. If you can't find it, get a goats milk brie. (If you are in Chicago, Plum Market has Bucherondin).

Also, I need to let you know something really important. Bucherondin is insanely delicious. I eat a lot of cheese and this has skyrocketed to the upper tier of my favorite cheeses. Even if you aren't going to make this recipe, go try this cheese!

At Felicidade the goat cheese toast is served without prosciutto. I added it to turn this into a heartier appetizer. You could leave it plain or you could add sliced pears, sliced apples, or toasted walnuts.

One last note - you want to combine the cheese and the rosemary at least 2-3 hours in advance so that the flavors get to mingle.

Goat Cheese, Rosemary, Honey, and Prosciutto Toasts inspired by Lisbon

Print Pin Rate
Prep Time: 2 hours hours 15 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 2 hours hours 20 minutes minutes
Servings: 2 -4

Ingredients

  • ½ cup of Bucherondin Goat Cheese
  • 1 tablespoon of Finely Chopped Rosemary
  • 4 slices of Rustic Bread
  • 1 tablespoon Butter
  • 1 clove of Garlic
  • 2 slices of Prosciutto
  • 2 tablespoons of Honey

Instructions

  • If there are any funkier looking bits of rind on that cheese, trim them off. Then use your hands to crumble the cheese and place in a container that has a lid. Add the rosemary, place the lid on the container, and shake to combine. Place in the fridge for at least 2-3 hours before preparing the toast.
  • After letting the cheese and rosemary mingle, get to work on the toasts. First you want to toast the bread on a low setting - so that it is toasted but not browned yet.
  • As soon as the slices of bread are toasted, spread butter on top and then rub the clove of garlic over the butter. This gives the toast a garlic flavor. I lightly rubbed the garlic over the surface of the bread, using about half of the clove.
  • Arrange the slices of toast on a parchment lined baking sheet. Then spoon the rosemary goat cheese crumbles on top. Add a half slice of prosciutto on top of the cheese.
  • Place the toasts in the oven on an upper rack under the broil setting. Keep a close eye on the toasts, they will be ready once the cheese is melted and slightly browned. This will take about 3 minutes.
  • Lastly, drizzle honey over the toasts and then cut them into pieces.

Want to save this recipe for later? Here is an image for you to pin!

Where I Party

More appetizer

  • Easy Easter Recipes Story Poster Image
    Easy Easter Recipes
  • Buffalo Chicken Dip | Classic buffalo chicken dip served in an edible bread bowl.
    Best Game Day Recipes
  • A Buffalo Chicken Grits Bowl is made with creamy cheesy grits, crispy bacon, sauteed spinach, fresh corn, and spicy shredded buffalo chicken. It's a comfort food meal that you can make in just 30 minutes.
    The Best Buffalo Chicken Recipes
  • Bacon Cheeseburger Stuffed Peppers 6
    Bacon Cheeseburger Stuffed Peppers

Comments

  1. Sandra Garth says

    April 26, 2017 at 3:33 pm

    We would make a meal out of these they look delicious!
    Reply
    • thekittchen says

      April 26, 2017 at 8:55 pm

      I highly recommend doing so :)
      Reply
  2. Chefing Around says

    April 27, 2017 at 6:12 pm

    Winner Winner! I am a sucker for proscuitto, and goat cheese, and rosemary! hahaha. What a fantastic recipe.
    Reply
    • thekittchen says

      April 27, 2017 at 6:20 pm

      Thanks so much!
      Reply
  3. Beverly says

    April 28, 2017 at 1:54 am

    You had me at goat cheese and proscuitto. The rest is great too. Thanks for sharing at Over The Moon party. Hugs, Bev
    Reply
    • thekittchen says

      April 28, 2017 at 2:19 pm

      It's a winning combination!
      Reply
  4. Helen Fern says

    April 29, 2017 at 4:15 pm

    Sounds amazing!! Pinned - Sorry it took so long to visit – I’ve been off on vacation! Thanks for sharing on the What’s for Dinner link up!
    Reply
  5. Beverly says

    May 03, 2017 at 1:35 pm

    I hope you stop by Thursday Favorite Things this week since you are being featured. Hugs, Bev
    Reply
    • thekittchen says

      May 03, 2017 at 1:49 pm

      Heading there right now. Thanks!
      Reply
      • Beverly says

        May 03, 2017 at 2:11 pm

        The party don't go live until tomorrow morning. See you then, Bev
        Reply
  6. Emily Harper Waggoner Fish says

    May 08, 2017 at 12:19 am

    Wow, this sounds delicious, and similar to something I've had traveling in Europe (and loved). Thanks for linking up to #HomeMattersParty
    Reply
    • thekittchen says

      May 08, 2017 at 1:15 pm

      Thanks Emily! It's good to hear that others tried something similar in Europe.
      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!

Welcome! I'm Kit and The Kittchen is all about my two biggest loves: Food and Travel! Here you can discover delicious and practical everyday recipes, plus travel destinations to feed your wanderlust. Thanks for stopping by!

More about me

Recipes

  • The Best Chicken Chili
  • Brisket Enchiladas 13
    32 Favorite Freezer Meals
  • Easy Recipes for Beginners
  • Easy Healthy Creamy Chicken Soup with Pureed Butternut Squash

Travel

  • Casa Beatnik - A Charming Boutique Hotel in Galicia
  • Kennebunkport Travel Guide | Things to Do in Kennebunkport
  • Nantucket Itinerary for Kids
  • Milwaukee Itinerary for Kids

Home

  • Upgrading Doors on a Budget
  • Cottage-Core Inspired Entryway Design
  • Chicago Balcony Design Reveal
  • Big Plans for Our Back Balcony

Footer

↑ back to top
thekittchen
About
First Time Here?
Contact
Press

Copyright © 2025 The Kittchen. Disclosure and Privacy Policy

  • 1