Honey Hazelnut Pesto Toast with Fresh Chèvre

Photo by Michael Piazza / Styled by Catrine Kelty

Preheat the oven to 325°F. Spread 1 cup of raw hazelnuts onto a rimmed sheet pan and roast for about 15 minutes, or until golden brown and fragrant. When cool enough to handle, gently rub together to remove most of the skins and transfer nuts to a food processor or mortar and pestle. Pulse or grind with 1 teaspoon orange zest, 3 tablespoons honey and ½ teaspoon salt. The mixture can be rustic and chunky with peasized bits of hazelnut.

In a small bowl, mash together 4 ounces fresh chèvre (goat cheese) with 1–2 tablespoons yogurt, buttermilk or milk until you have a spreadable consistency.

Spread toasts with some of the cheese mixture and top each with a spoonful or two of hazelnut pesto. Finish with a sprinkle of flaky sea salt.

This recipe appeared in the Spring 2023 issue as part of a larger story: A Toast to Spring.