"This is a lovely way of giving day-old home-made bread a new lease of life, and is a wonderfully quick starter or mezze type dish which looks and tastes great."

Thanks to Joby Catto for sending this easy and tasty recipe in to us.

Cook time
8-10 mins

Prep time
10 mins


Recipe provided by: Joby Catto

  • 12-14 thin slices of day-old bread (particularly suited to a robust loaf like sourdough)
  • 200g soft goat’s cheese, at room temperature
  • Haughton Honey to taste
  • Extra virgin olive oil
  • A few fresh thyme sprigs
  • Smoked paprika or Pimentón dulce
  • A sprinkle of za’atar (optional)
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz

  1. Thinly slice your bread. Rub it lightly with olive oil on both sides, then toast gently in a heavy-based pan until golden. Leave to cool.
  2. Slice or crumble the goat’s cheese, depending on how soft it is, and cover each slice of bread as fully as possible.
  3. Smear a sticky film of Haughton Honey over the cheese: the sweetness works wonders with the savoury tang of the cheese, as well as providing a good base for the final toppings.
  4. Dust some smoked paprika over the top, along with the za’atar if you’re using it. Finally, tear a small number of thyme leaves from the sprigs and use them to finish off each slice.
  5. Grill under a low to medium heat. Keep an eye on the topping, grilling them for just long enough for the cheese to bubble and brown slightly. That’s perfect to let all the flavours open out and mix together. Remove from the heat, cut into smaller bite-sized portions if you like, and enjoy!
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