Honey Walnut Spread

2 cups (8 ounces) walnuts
3/4 cup honey
3/4 cup (about 4 ounces) dried pears, cut in 1/4-inch dice
2 teaspoons herbes de Provence, or mixed Italian herbs
1 teaspoon ground coriander
2 tablespoons finely grated orange zest
1 tablespoon orange juice
1 teaspoon lemon juice
1/8 teaspoon coarse salt
12 slices baguette-type French bread, (16 ounces), cut diagonally, about 1/2-inch thick
4 ounces (1/2 cup) plain goat cheese

Preheat the broiler of your oven.

Coarsely chop 1 cup of the walnuts; chop the remaining cup of walnuts finely. Place all the nuts in a large bowl and add the honey, dried pears, herbes de Provence, coriander, orange zest, orange juice, lemon juice, and salt. Beat vigorously until completely mixed; set aside.

Slice baguette on the diagonal into about 12 slices; place on a baking sheet. Cut the goat cheese into pieces; divide and place on top of the baguette slices. Using a knife, spread cheese uniformly on each baguette slice. Broil until cheese is just melted. (Broil about 4 inches from heat, just to warm the bread and soften the cheese - watch closely, this only takes a moment.)

Top each baguette slice with a spoonful of Honey Walnut Spread and serve immediately.

Makes 12 bruschettas.