Save to Pinterest My neighbor brought these to a backyard dinner last spring, and I watched everyone swarm the platter before touching anything else. The contrast of tangy cheese against that sweet-spicy honey stuck with me all week. By the weekend, I had my own baguette sliced and ready, determined to crack the code. Turns out, it was simpler than I ever expected, and now I make them whenever I need something that looks fancy but comes together in under half an hour.
I brought these to a potluck once and set them down next to a elaborate charcuterie board. Mine disappeared first. A friend later admitted she skipped the fancy stuff entirely because the smell of warm honey and pepper was too good to resist. That night taught me that sometimes the simplest recipes, the ones that take twenty minutes and a handful of ingredients, leave the biggest impression.
Ingredients
- Baguette: A day-old baguette works even better than fresh because it slices cleanly and toasts up extra crisp without getting chewy.
- Goat Cheese: Let it sit at room temperature for at least 15 minutes so it blends smoothly with the cream cheese, no lumps or effort required.
- Cream Cheese: This mellows the goat cheese tang and gives the spread a silky texture that clings perfectly to the toast.
- Honey: Any honey works, but a mild wildflower or clover variety lets the pepper flakes shine without competing flavors.
- Red Pepper Flakes: Start with half a teaspoon and taste before adding more, the heat builds as it sits in the honey.
- Olive Oil: Brushing the bread with oil instead of butter gives a lighter crunch and keeps the focus on the toppings.
- Fresh Herbs: Chives add a mild onion note, thyme brings earthiness, but either one makes the crostini look polished and restaurant-worthy.
- Flaky Sea Salt: This is the secret final touch that makes the sweetness pop and the whole bite feel complete.
Instructions
- Toast the Bread:
- Preheat your oven to 400°F and arrange the baguette slices on a baking sheet, brush both sides lightly with olive oil. Bake for 8 to 10 minutes, flipping halfway through, until they turn golden and sound hollow when tapped.
- Blend the Cheese:
- In a small bowl, combine the goat cheese and cream cheese, stirring until completely smooth and no streaks remain. If it feels stiff, let it sit at room temperature a few more minutes.
- Make the Hot Honey:
- Combine honey and red pepper flakes in a microwave-safe bowl or small saucepan, then warm gently for 15 to 20 seconds until fragrant. Let it sit for a minute so the pepper infuses into the honey.
- Assemble the Crostini:
- Spread a generous layer of the cheese mixture onto each cooled toast, smoothing it edge to edge. Drizzle the hot honey over the top, letting it pool a little in the center.
- Garnish and Serve:
- Sprinkle with chopped fresh herbs and a pinch of flaky sea salt if you like. Serve right away while the toast is still crisp and the honey is warm.
Save to Pinterest 
Save to Pinterest The first time I served these, my brother-in-law, who claims he hates goat cheese, ate four before realizing what he was eating. He paused mid-bite, looked at me, and said nothing, just reached for another. That quiet moment of surprise, watching someone change their mind because the flavors worked, is why I keep making these.
Choosing Your Bread
A classic French baguette is ideal because the slices are small enough to eat in two bites and the crust crisps up beautifully. If you can only find a wider Italian loaf, slice it thinner so the ratio of toast to topping stays balanced. I once used a sourdough baguette and the tang played nicely with the goat cheese, though the slices were chewier and less delicate.
Adjusting the Heat
Half a teaspoon of red pepper flakes gives a gentle warmth that most people enjoy, but if you are serving a crowd with varying spice tolerances, start mild and set out extra hot honey on the side. I have also added a tiny pinch of cayenne for sharper heat or swapped in Calabrian chili oil for a richer, fruitier kick. Taste as you go, the honey should feel warm and lively, not punishing.
Make-Ahead Strategy
You can toast the baguette slices up to a day ahead and store them in an airtight container at room temperature, they will stay crisp as long as they cool completely before sealing. The cheese mixture keeps in the fridge for three days, just bring it back to room temperature and stir before spreading. The hot honey can sit in a sealed jar for a week, rewarm it gently before drizzling so it pours smoothly.
- Store leftover hot honey in a small jar and use it on pizza, fried chicken, or morning yogurt.
- If you have extra cheese mixture, spread it on crackers or use it as a dip for raw vegetables.
- Leftover toasts can be broken into croutons for salads or soups the next day.
Save to Pinterest 
Save to Pinterest These crostini have become my go-to whenever I need to feel like I have my life together, even when I do not. They are quick, they are pretty, and they taste like you spent way more time than you did.
Common Recipe Questions
- → Can I make the hot honey in advance?
Yes, you can prepare the hot honey ahead of time and store it in an airtight jar for up to a week. Simply reheat gently before drizzling over the crostini.
- → What can I substitute for goat cheese?
You can use whipped feta for a tangier flavor, ricotta for a milder taste, or even boursin cheese for added herbs and seasoning.
- → How do I keep the baguette slices crispy?
Toast the bread until golden brown and assemble the crostini just before serving. If preparing ahead, store toasted bread separately and add toppings right before guests arrive.
- → Can I adjust the spice level in the hot honey?
Absolutely. Start with ½ teaspoon of red pepper flakes for mild heat, or increase to 1 teaspoon or more for a spicier kick. Taste and adjust to your preference.
- → What wine pairs well with these crostini?
Crisp white wines like Sauvignon Blanc or Pinot Grigio pair beautifully, as do sparkling wines like Prosecco or Champagne. The acidity cuts through the richness of the cheese.
- → Can I make this gluten-free?
Yes, simply substitute the baguette with gluten-free bread slices or gluten-free crackers. Toast them the same way for a crispy base.