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
Prep Time 10 minutes
Total Time 3-5 minutes

Ingredients
  • 6 slices crusty French bread
  • 3 tablespoons butter
  • 4 ounces goat cheese
  • 2 cups arugula
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 beet, pickled or roasted and diced
  • 1/4 cup pine nuts, toasted
  • 4 tablespoons Nature Nate’s Raw & Unfiltered Honey
  • Salt and pepper to taste
Add Nate's Honey to your cart New call-to-action New call-to-action New call-to-action New call-to-action


Directions

Heat a grill-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 one 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 Nature Nate’s Raw & Unfiltered Honey. Salt and pepper to taste. Serves 6. Enjoy!

Buy Now