Brazil Nut Free Goat Cheese with Hot Honey and Pistachios
Warm, tangy goat cheese straight from the oven, drizzled with spicy honey and scattered with crunchy pistachios — this appetizer is the kind of thing that disappears before you even sit down. The chèvre bakes until its edges turn golden and its center goes impossibly soft and pillowy, making it perfect for scooping up with crackers or fresh-cut vegetables. A quick stovetop hot honey — just raw honey, red pepper flakes, and a splash of apple cider vinegar — comes together in minutes and adds a sweet, slow-building heat that plays beautifully against the cool tang of the cheese. Fresh thyme and a crack of black pepper round everything out with an herby, aromatic finish. For anyone navigating tree nut concerns, it's worth knowing that pistachios are the only nut in this recipe, and there's no ambiguity about what's in the dish — no mixed nut blends, no mystery pantry staples. It's an impressive, crowd-pleasing spread that looks like it took serious effort but comes together with very little fuss.
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Learn more →Ingredients
6 servings
- 8 oz fresh goat cheese (chèvre), at room temperature
- 1 tbsp extra virgin olive oil
- ¼ tsp flaky sea salt
For the hot honey
- 3 tbsp raw honey
- ½ tsp red pepper flakes
- 1 tsp apple cider vinegar
For serving
- ⅓ cup dry-roasted pistachios, roughly chopped
- 1 tbsp fresh thyme leaves
- ¼ tsp freshly ground black pepper
- gluten free crackers or sliced vegetables, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Place the goat cheese in a small baking dish or oven-safe skillet, drizzle with the olive oil, and sprinkle with the flaky sea salt.
- 2
Bake the goat cheese for 8–10 minutes, until the edges are just beginning to turn golden and the cheese is soft and slightly puffed.
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