Peanut Free Goat Cheese with Hot Honey and Pistachios
Creamy, tangy goat cheese meets a drizzle of spicy-sweet honey in this baked appetizer that looks seriously impressive with almost no effort. The chèvre goes into the oven until it's soft, golden at the edges, and just slightly puffed — the kind of texture that makes you want to dive in immediately. A quick stovetop hot honey with red pepper flakes and apple cider vinegar adds a gentle kick that plays beautifully against the richness of the cheese. Roughly chopped dry-roasted pistachios bring crunch and a buttery, earthy note, while fresh thyme ties everything together with a little herbal brightness. For anyone navigating peanut allergies, this dish is a genuinely satisfying option — pistachios deliver that satisfying nuttiness without any of the cross-contact concerns that come with peanut-heavy snack spreads. Serve it straight from the baking dish with gluten-free crackers or sliced vegetables and watch it disappear before you've even sat down.
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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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