- 1/2 cup honey
- 1/4 cup 3-inch-long rosemary sprigs, plus leaves for garnish
- 3/4 cup chopped toasted walnuts
- 1 large log (10.5 oz.) goat cheese
- crackers and apple slices, for serving
In a small saucepan, bring the honey and rosemary sprigs to a simmer over medium. Reduce the heat to low. Simmer until the honey is infused with the rosemary, 2 to 3 minutes. Let cool. Scrape the honey from the rosemary sprigs; discard the sprigs. Spread out the walnuts in an even layer on a cutting board. Carefully roll the cheese in the nuts, pressing to adhere. Transfer the cheese to a platter. Drizzle the cheese with the rosemary honey and garnish with the rosemary leaves. Serve the cheese with the crackers and apple slices.