Seed Oil Free Goat Cheese with Hot Honey and Pistachios
Creamy, tangy, and just a little bit fiery, this baked appetizer is the kind of dish that disappears before you even sit down. Warm goat chèvre goes into the oven until the edges turn golden and the center turns impossibly soft, then it gets blanketed in a quick homemade hot honey made with raw honey, red pepper flakes, and a splash of apple cider vinegar. A handful of roughly chopped pistachios and fresh thyme finish it off with crunch and herby brightness. Every single ingredient here is naturally free of industrially processed seed oils — the only fat in the recipe is a drizzle of extra virgin olive oil, which is exactly the kind of clean, single-ingredient fat this approach calls for. That matters most with something like honey or store-bought condiments, where hidden oils can sneak in, but making the hot honey yourself from scratch takes about three minutes and keeps everything exactly as intended. Serve it straight from the baking dish with crackers or sliced vegetables and watch it become the most-requested thing you bring to a gathering.
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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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