Sweet, salty, tangy & fragrant. I love it when a simple breakfast recipe delivers a complex flavour combo that delightfully wakes your tastebuds from your slumber. This brunch recipe please in its simplicity of execution using fresh ingredients nature so generously supplies. I kid you not, the combo of goat’s cheese, honey & thyme is the stuff dreams are made of. Time to step away from your staple jam…
2 slices of Rye sourdough bread
Approx. 1 tablespoon of honeycomb or honey of choice
Approx. 1 heaped tablespoon of smooth chevre or goat’s feta cheese
Approx. 1/4 teaspoon of chopped fresh thyme
Nutrition Bite: Rye – Whole-grain sourdough rye bread is wheat-free and higher in fiber than most wheat-based breads. It doesn’t cause such spikes in blood sugar levels as white bread, and is often tolerated by those who find wheat hard to digest. However, while healthier than wheat bread, it’s important to note that it is not a gluten-free bread so is not suitable for everyone. Gluten-free bread can be substituted for the rye.
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