Lunch & Dinner:

Honey-Drizzled Arugula Toast

This simple recipe makes a beautiful brunch offering. Serve it as a light lunch or offer it up as an appetizer at your next cocktail party. It's quick, versatile and delicious. This recipe tastes great with fresh-roasted, canned or pickled beets.

Yield 6 Servings
Prep Time 10 Minutes
Total Time 15 Minutes

  • 6 slices crusty French bread
  • 3 Tbsp butter
  • 4 oz goat cheese
  • 2 cups arugula
  • 1 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • Salt and pepper to taste
  • 1 beet, pickled or roasted and diced
  • ¼ cup pine nuts, toasted
  • 4 Tbsp Nate’s 100% Pure Honey
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Heat a grill or skillet over medium-high heat. Spread butter on both sides of the French bread slices. Toast bread on skillet just until golden brown on both sides. Remove toast from skillet and spread 1 side with goat cheese.

In a small bowl, toss arugula in olive oil and vinegar. Salt and pepper lightly. Spoon arugula on top of goat cheese. Top with diced beets and pine nuts. Drizzle with honey. Salt and pepper to taste.


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