Chestnut Free Goat Cheese with Hot Honey and Pistachios
Warm, golden-edged goat cheese draped in spicy honey and scattered with crunchy pistachios is the kind of appetizer that disappears before you've even finished pouring the drinks. The chèvre goes into the oven with just a drizzle of olive oil and a pinch of flaky sea salt, and in under ten minutes it transforms into something soft, slightly puffed, and impossibly creamy. While it bakes, a quick stovetop honey gets a kick from red pepper flakes and a bright lift from apple cider vinegar — it takes maybe three minutes and makes the whole dish sing. Every ingredient here is straightforward and easy to verify, so there's no need to second-guess labels or worry about hidden tree nut varieties sneaking in. The pistachios add a satisfying crunch and a buttery richness that plays beautifully against the tang of the cheese and the heat of the honey. Fresh thyme and cracked black pepper tie everything together with an herby, aromatic finish. Scoop it up with gluten-free crackers or crisp vegetable slices and watch it become the most requested thing you bring to a gathering.
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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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