Macadamia Free Goat Cheese with Hot Honey and Pistachios
Warm, tangy goat cheese straight from the oven, pooled with spicy-sweet honey and scattered with crunchy pistachios — this appetizer is the kind of thing that disappears before you've even set out the crackers. The chèvre bakes until soft and slightly puffed, with golden edges that give way to a creamy, luscious center. A quick stovetop hot honey made with red pepper flakes and apple cider vinegar adds just the right kick, balancing the richness of the cheese beautifully. Chopped dry-roasted pistachios bring texture and a toasty, nutty depth, while fresh thyme leaves and cracked black pepper round everything out with an herby, aromatic finish. Many crowd-pleasing dips and spreads lean on tree nuts that can be harder to avoid, but pistachios are the only nut here — no macadamias hiding in the honey, the cheese, or anywhere else on the ingredient list. Serve it straight from the baking dish with gluten-free crackers or sliced vegetables for a presentation that looks far more impressive than the effort it actually takes.
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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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