Pecan Free Goat Cheese with Hot Honey and Pistachios
Warm, tangy goat cheese straight from the oven is already a crowd-pleaser, but drizzle it with spicy honey and scatter on crunchy pistachios and you've got something genuinely special. The chèvre bakes until soft and slightly puffed with golden edges, creating a luscious base that soaks up every drop of that pepper-flake-spiked honey. A splash of apple cider vinegar in the hot honey keeps the sweetness bright and balanced, while fresh thyme and cracked black pepper add an herby, aromatic finish. This recipe leans entirely on pistachios for its nutty crunch, making it a naturally safe choice for anyone avoiding pecans without any substitutions required. It comes together in under fifteen minutes and goes straight to the table in the same baking dish, which means minimal cleanup and maximum drama. Serve it with gluten-free crackers or sliced vegetables and watch it disappear before anyone even sits 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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