Goat’s cheese, thyme and honey on toast


Preparation info

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Appears in

Prue: My All-time Favourite Recipes


By Prue Leith

Published 2018

  • About

These are simple and delicious. You need to find bread rolls or round toasts exactly the diameter of a small goat’s cheese log (about 3.5cm/1½ in across). I have used a French ‘ficelle’ (like a mini-baguette) from a French bread shop, but you could, if necessary, stamp out rounds from a sliced loaf using a cookie cutter.


  • 1 French ficelle (thin long baguette), cut into 12 rounds
  • 1 garlic clove, halved
  • 175 g small goat’s cheese log, not too ripe, thinly sliced into 12 rounds
  • 3 ripe Conference pears
  • about 2 tbsp runny honey
  • a good sprig of thyme, leaves picked
  • salt and pepper to season


  1. Heat the grill to high. Arrange the slices of baguette on a baking tray. Grill until just crisp and beginning to brown, then turn over and brown the other side. Remove from the grill and immediately rub each toast with a cut side of the garlic.
  2. Leaving the skin on, cut the middle section of each pear (the part that is about the same circumference as the toast and the cheese) into four thin slices.
  3. Top each toast first with a slice of pear and then with a round of goat’s cheese. Paint each cheese slice thinly with honey. Sprinkle with the thyme leaves. Place under the grill for 1–2 minutes, until the cheese is just starting to melt. Season to taste before serving.