Celery Free Goat Cheese with Hot Honey and Pistachios
Warm, tangy goat cheese straight from the oven is already a crowd-pleaser, but drizzle it with spicy honey and scatter on crunchy pistachios and you've got something genuinely special. The chèvre softens and puffs in the oven until it's almost mousse-like, and that contrast with the sticky, pepper-flecked honey is absolutely addictive. A quick simmer with apple cider vinegar keeps the hot honey from being one-note sweet — it's got just enough brightness to balance the richness of the cheese. Fresh thyme leaves and cracked black pepper finish the whole thing off with an herby, aromatic lift that makes it feel like something you'd order at a wine bar. The entire dish comes together in under fifteen minutes and goes straight to the table in the baking dish, which means minimal cleanup and maximum drama. Serve it with gluten-free crackers or sliced vegetables and watch it disappear before you've even sat down.
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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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