Hazelnut 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 bakes until soft and slightly puffed, creating a creamy base that soaks up every drop of the pepper-flake-spiked honey. That hot honey — made right on the stovetop with raw honey, red pepper flakes, and a splash of apple cider vinegar — brings just enough heat to balance the tang of the cheese. Fresh thyme and cracked black pepper finish the whole thing with an herby, aromatic lift that makes it feel genuinely special. For anyone navigating tree nut allergies or sensitivities, pistachios are a safe and delicious swap for the hazelnuts that often sneak into dressed cheese boards and entertaining spreads. Every ingredient here is straightforward and easy to verify, so you can focus on enjoying the dish rather than second-guessing the label on a store-bought dip. Scoop it up with gluten-free crackers or crisp vegetable slices and watch it become the most requested thing you bring to a party.
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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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