Coconut 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've even finished pouring the drinks. The chèvre bakes until soft and slightly puffed, creating a creamy, tangy base that plays beautifully against the heat of red pepper flakes and the floral sweetness of raw honey. A splash of apple cider vinegar in the hot honey keeps the whole thing from tipping too sweet, while fresh thyme adds an herby brightness that ties every element together. Every ingredient here is naturally free from coconut in any form — no coconut oil, no coconut sugar, no hidden tropical swaps — so you can serve it with total confidence. It comes together in about the time it takes to preheat the oven, which makes it just as practical as it is impressive. Pair it with gluten free crackers or crisp 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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