Preheat and Prepare the Bread: Set your oven to 180°C (160°C fan). Slice the baguette on a slight angle into 1cm-thick slices. You should get about 24 slices.

Toast the Crostini: Arrange the baguette slices in a single layer on a large baking tray. Brush one side of each slice lightly with olive oil. Bake for 8-10 minutes, or until they are pale golden and crisp. Watch them carefully in the last few minutes as they can brown quickly. Once done, remove from the oven and let them cool completely on the tray.

Toast the Walnuts: While the baguette is toasting, place the chopped walnuts in a small, dry frying pan over medium heat. Toast for 3-5 minutes, shaking the pan often, until they are lightly golden and smell fragrant. Immediately transfer them to a small bowl to stop the cooking process and set aside.

Whip the Goat Cheese: In a medium bowl, combine the softened goat cheese, 2 tablespoons of honey, the chopped fresh thyme, and the black pepper. Use a fork or a small spatula to mix until everything is well combined and the cheese is smooth and creamy.

Assemble the Bites: Once the crostini are cool, spread a generous layer of the whipped goat cheese mixture onto each slice. I find that using the back of a small spoon works perfectly for this.

Add the Toppings: Sprinkle the toasted walnuts and pomegranate seeds over the goat cheese on each crostini. Be generous here!

Final Touches and Serving: Arrange the finished bites on a platter. Just before serving, drizzle a little extra honey over the top and finish with a tiny pinch of flaky sea salt if you're using it. This final touch really elevates all the flavours.