Candied Nib and Soft Cheese Toasts



1/4 cup sugar
3 oz. Theo nibs
Large pinch salt
Small spoonful of butter (3-5g)
Thinly sliced and toasted baguette
Fresh or soft ripened cheese
Finely chopped fresh herbs, such as mint or basil
Warm honey (optional)
In a small pan over low heat, spread sugar in an even layer and allow to sit undis-turbed until it begins to melt. Gently stir to gradually melt all sugar and cook until it reaches a light amber color. Remove from heat and quickly add nibs, salt, and butter. Stir vigorously to fully coat the nibs, then pour mixture out onto parchment paper. Separate large clumps before cooling completely. Once cool, the candied nibs can be broken into smaller pieces for sprinkling.
Spread cheese on baguette slices and top each with a generous pinch of candied nibs.
Arrange on a serving platter, sprinkle with fresh herbs, and drizzle with honey, if desired.