Cinnamon Free Goat Cheese with Hot Honey and Pistachios
Warm, tangy goat cheese straight from the oven, pooled with spicy honey and scattered with crunchy pistachios — this appetizer is the kind of thing that disappears before you've even set out all the crackers. The hot honey comes together in minutes on the stovetop, built from raw honey, red pepper flakes, and a splash of apple cider vinegar for just enough brightness to balance the richness of the chèvre. Fresh thyme and cracked black pepper finish the dish with an herby, aromatic lift that makes every bite feel intentional. For anyone navigating a cinnamon sensitivity, store-bought flavored honeys and spice blends are notoriously risky territory — this one lets you control every single ingredient, and none of them come anywhere near that spice. The whole recipe is naturally free of it without any substitutions or workarounds required. Serve it straight from the baking dish with gluten-free crackers or sliced vegetables and watch it become the centerpiece of any spread.
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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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