Mustard Free Goat Cheese with Hot Honey and Pistachios
Warm, creamy goat cheese straight from the oven is already a crowd-pleaser, but drizzle it with spiced honey and scatter crunchy pistachios on top and you have something genuinely show-stopping. The hot honey comes together in minutes on the stovetop — just raw honey, red pepper flakes, and a splash of apple cider vinegar — and it hits that perfect sweet-heat balance that makes the tangy chèvre sing. Fresh thyme leaves and cracked black pepper finish the dish with an herby, aromatic lift that keeps every bite interesting. Because every component here is naturally free of mustard in any form, there's no label-scanning or ingredient-swapping required — just straightforward, beautiful food. It works beautifully as an appetizer with gluten-free crackers or sliced vegetables, and it comes straight to the table in the same baking dish it cooked in, which means minimal cleanup and maximum drama. This is the kind of recipe that looks like you spent far more effort than you actually did.
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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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