Citric Acid Free Goat Cheese with Hot Honey and Pistachios
Warm, golden-edged goat cheese draped in spiced honey and scattered with crunchy pistachios is the kind of appetizer that disappears before you even sit down. The cheese goes into the oven until it's just puffed and soft, then gets hit immediately with a quick stovetop hot honey that blooms red pepper flakes into something fragrant and gently fiery. Many store-bought flavored honeys and prepared dips sneak in citric acid as a preservative or flavor enhancer, so making this from scratch puts you fully in control of every ingredient. The apple cider vinegar in the hot honey brings just enough brightness to balance the richness of the chèvre without relying on citrus-derived additives. Fresh thyme and flaky sea salt round everything out, keeping the ingredient list clean and the flavors genuinely layered. Scoop it up with gluten-free crackers or crisp vegetable slices and it works equally well as a party starter or a low-effort weeknight treat.
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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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