Goat Cheese And Walnut Crostini

• 1 pound chevre
• fresh goat cheese
• 1 cup whipping cream
• 2/3 cup walnuts
• 1 teaspoon fresh thyme leaves
• 1 tablespoon walnut oil
• 1/4 cup extra-virgin olive oil divided
• salt to taste
• freshly ground black pepper to taste
• 1 sourdough baguette

1. Heat the oven to 350 degrees.
2. Place the chevre in a bowl and allow to soften at room temperature for 15 minutes.
3. Meanwhile, toast the walnuts on a baking sheet until lightly browned, stirring once or twice, about 6 to 8 minutes. Let cool, then roughly chop. Reduce the oven temperature to 325 degrees.
4. Slowly add the cream to the cheese while stirring with a rubber spatula until the mixture has thinned to a spreadable consistency. Add the nuts, thyme, walnut oil (Add another tablespoon of olive oil if walnut oil isn't available), 2 tablespoons of olive oil and salt and pepper to taste.
5. Slice the baguette on the bias into slices 1/4-inch thick. Lay them on a baking sheet and dab each lightly with the remaining 2 tablespoons of olive oil. Toast until golden, 8 to 10 minutes.
6. Spread the cheese mixture on top of the toasts and serve.

chevre, fresh goat cheese, whipping cream, walnuts, thyme, walnut oil, extravirgin olive oil, salt, freshly ground black pepper, baguette

Taken from www.yummly.com/recipe/Goat-Cheese-and-Walnut-Crostini-1655992 (may not work)