Method

Brush the slices of bread with olive oil on both sides and place them on a baking tray and into a hot oven at 180C for about 10 minutes, until golden and crisp.

Roast the hazelnuts at the same time, also for about 10 minutes, until golden and fragrant. When the hazelnuts have cooled slightly, place them in a clean tea towel and rub the skins off. Roughly chop them and set aside.

Add a few drops of rose water to the honey and give it a good stir.

To serve, spread a thick layer of goats cheese onto each mini toast, drizzle generously with the rose flavoured honey and sprinkle on the hazelnuts.