I made this with my students at school and they loved it too- so it is kid-tested by many picky eaters.
The secret: honey!
I made step-by-step cards for my students and the boys used those so if you have a bit of extra time to make cards that show each step then you will for sure get participation in the making of dinner and with that comes an extra bonus: kids are more likely to eat what they help cook!
I don’t have great pictures of the steps of the recipe and the pictures don’t have to be well-drawn by any means. Just go for it; you’ll have fun and your kids will love it along with learning early reading and math skills (that’s the preschool teacher inside me). Get 4 index cards and draw a picture of 1) knife, cheese, a piece of toast 2) grinding or chopping walnuts and piece of toast 3) a couple of leaves of thyme and toast 4) smiley face and yum!
If they are part of the process, kids will be excited about what is served for dinner. But make sure that you also have something else with dinner that you know they already like. This takes the pressure off and allows your kids to just try the new food. If you force it, it won’t happen.
Make sure also that you eat dinner together as a family. I can’t stress this enough. If you make yummy things like goat cheese toasts, then you’ll be more likely to share your meal with your kids and you can all enjoy the food together. Michael Pollan talks a lot about this and says that sharing meals together is what life is all about.
whole-grain bread, 4 slices, each about 2 1/2 by 5 inches, lightly toasted
fresh goat cheese, 3 oz, at room temperature
walnuts, 1/4 cup coarsely chopped
sea salt and freshly cracked black pepper
honey, for drizzling and fresh Thyme leaves
Preheat the oven or toaster oven to 375°F. Arrange the toasts on a small rimmed baking sheet. Spread the toast slices evenly with the goat 1 cheese, and sprinkle with the walnuts, dividing them evenly. Bake until the walnuts are toasted and the cheese is warm, about 5 minutes.
Transfer the toasts to plates and season with salt and pepper. Drizzle each toast with honey, then sprinkle with the thyme leaves and serve.
I just realized that I toasted them before so that the kids could do the rest of the recipe themselves and then eat them. But next time I’m going to try the recipe the original way.
This recipe is from Kitchen Garden Cookbook by Jeanne Kelley