Honey Walnut Spread


This recipe first appeared in a 2005 California Walnut Board brochure titled, “Sensational Walnut Recipes from Celebrated Market Chefs.” The recipes were created by chefs who work at independent markets in Northern California.

Total Time
20 Mins

Total Time

Prep Time
15 Mins
Cook Time
5 Mins
Total Time
20 Mins


350 cal
Total Fat
16 g
Polyunsaturated Fat
10 g
4 mg
290 mg
46 g
Dietary Fiber
3 g
8 g


  • 2 cups California walnuts
  • 3/4 cup honey
  • 3/4 cup pears, dried, cut into 1/4-inch dice (dried apricots work just as well, too, if you can’t find dried pears)
  • 2 teaspoons Herbes de Provence, or mixed Italian herbs
  • 1 teaspoon coriander, ground
  • 2 tablespoons orange zest, finely grated
  • 1 tablespoon orange juice
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt, coarse
  • 12 slices French bread, baguette-style, cut diagonally about 1/2-inch thick
  • 4 ounces (about 1/2 cup) California goat cheese, plain


  1. Preheat the broiler.
  2. Chop 1 cup of the walnuts coarsely; chop the remaining cup of walnuts finely.
  3. Place all the walnuts in a large bowl and add the honey, pears, Herbes de Provence, coriander, orange zest, orange juice, lemon juice and salt. Beat vigorously until completely mixed. Set aside.
  4. Place baguette slices on a baking sheet. Cut the goat cheese into pieces and divide among the baguette slices. Broil until cheese is just melted, then spread the cheese uniformly on each slice.
  5. Top each slice with a spoonful of Honey Walnut Spread and serve immediately.

Tip: Broil about 4 inches from heat, just to warm the bread and soften the cheese. Watch closely; this only takes a moment!