Aged Reserve and Honey Crostini with Walnuts

Aged Reserve and Honey Crostini with Walnuts

Introduction Sometimes the finest ingredients need only the simplest preparation. This recipe celebrates our Aged Colchis Reserve by pairing it with the timeless Georgian combination of honey and walnuts. The crystalline, nutty complexity of the aged cheese meets floral mountain honey and crunchy toasted walnuts on a crispy bread base. It is the perfect start to a supra or an elegant cheese course.

Ingredients

• 1 baguette or Georgian shotis puri, sliced on the bias (about 20 slices)
• 3 tbsp extra virgin olive oil
• 200g Colchis Creamery Aged Colchis Reserve
• 100g walnuts, lightly toasted and roughly chopped
• 4 tbsp Georgian mountain honey (or good-quality wildflower honey)
• Flaky sea salt
• Freshly cracked black pepper
• Fresh thyme leaves (optional)

Instructions

1. Toast the crostini: Preheat the oven to 190C (375F). Arrange the bread slices on a baking sheet. Brush lightly with olive oil. Toast for 8-10 minutes until golden and crisp. Let cool slightly.

2. Prepare the cheese: Using a sharp knife or vegetable peeler, shave the Aged Colchis Reserve into thin, elegant shards. The cheese should be at cool room temperature for the best flavor and the easiest shaving.

3. Assemble: Place generous shavings of cheese onto each crostini. Scatter toasted walnut pieces over the top. Drizzle each crostini with honey, letting it cascade over the edges.

4. Finish: Sprinkle with a pinch of flaky sea salt, a crack of black pepper, and a few fresh thyme leaves if desired.

5. Serve: Arrange on a platter and serve immediately, while the crostini are still crisp and the honey is glistening.

Tips - Bring the cheese to room temperature for the fullest flavor but keep it cool enough to shave cleanly. - Georgian walnuts are particularly prized; toast them gently to enhance their natural sweetness. - This pairs beautifully with a glass of aged Saperavi or a semi-sweet Kindzmarauli.