Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Line a large baking sheet with baking parchment.

Toast the Walnuts: Place the chopped walnuts in a small, dry frying pan over a medium heat. Toast for 3-4 minutes, tossing frequently, until they become fragrant and lightly browned. Watch them carefully as they can burn quickly. Remove from the pan and set aside to cool.

Make the Crostini: Slice the baguette on a slight diagonal into 1cm thick rounds. You should get about 24 slices. Arrange them in a single layer on the prepared baking sheet.

Toast the Bread: Brush both sides of the baguette slices with the extra virgin olive oil. Sprinkle lightly with a pinch of salt and pepper. Bake for 8-10 minutes, flipping halfway through, until they are golden brown and crisp. Remove from the oven and let them cool on the sheet. What works best for me is setting a timer for 4 minutes for the first side to ensure they don't get too dark.

Assemble the Bites: Once the crostini are cool enough to handle, spread or place a slice of the chilled goat cheese on each one. An average log should give you a nice 1cm slice per crostini.

Add the Toppings: Sprinkle a generous spoonful of pomegranate seeds over the goat cheese on each slice. Follow with the toasted walnuts and a scattering of fresh thyme leaves.

Warm (Optional) & Serve: If you wish to serve them warm, return the assembled bites to the oven for 2-3 minutes, just until the cheese is slightly softened and warmed through.

Final Drizzle: Arrange the finished bites on a platter and drizzle with honey just before serving. This final touch adds a lovely sheen and a hint of sweetness.