Pescatarian Goat Cheese with Hot Honey and Pistachios
Creamy, tangy, and just a little bit dangerous, this baked goat cheese situation is the kind of appetizer that disappears before you've even finished pouring the drinks. The chèvre goes into the oven and comes out soft, golden at the edges, and slightly puffed — basically a warm, spreadable cloud. Then comes the hot honey: raw honey gently warmed with red pepper flakes and a splash of apple cider vinegar until it's fragrant, fluid, and has just enough heat to make things interesting. A shower of chopped pistachios and fresh thyme finishes the whole thing off with crunch, color, and an herby brightness that ties every element together. It's naturally meat-free and built entirely from honest, whole ingredients, so there's nothing to second-guess — just a stunning dish that looks far more impressive than the effort it requires. Serve it straight from the baking dish with gluten-free crackers or sliced vegetables and watch it become the most requested thing you make.
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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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