Barley Free Herb-Crusted Baked Goat Cheese
Warm, golden-edged rounds of creamy goat cheese coated in a fragrant crust of pistachios, fresh herbs, and lemon zest — this appetizer is the kind of thing that disappears from the table before you've even sat down. The crust gets its satisfying crunch entirely from finely chopped pistachios and a generous mix of parsley, thyme, and rosemary, so there's no grain-based coating or breadcrumb filler anywhere in sight. That makes it a genuinely safe and delicious choice for anyone navigating grain sensitivities, without any compromise on texture or flavor. A brief chill before baking helps the rounds hold their shape, and just ten to twelve minutes in the oven transforms them into something that looks impressively restaurant-worthy with very little effort. A drizzle of honey over the top adds a subtle sweetness that plays beautifully against the tangy cheese and the slight heat from the red pepper flakes. Serve it alongside gluten-free crackers or crisp sliced vegetables and watch it become the centerpiece of any spread.
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Learn more →Ingredients
4 servings
For the goat cheese rounds
- 8 oz fresh goat cheese log
- 1 tbsp extra virgin olive oil
For the herb crust
- ¼ cup raw pistachios, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp lemon zest
- ¼ tsp red pepper flakes
- ¼ tsp black pepper
- ¼ tsp fine sea salt
For serving
- 1 tbsp extra virgin olive oil, for drizzling
- honey, for drizzling (optional)
- gluten free crackers or sliced vegetables, for serving (optional)
Instructions
- 1
Slice the goat cheese log into 4 equal rounds, each about 1 inch thick. Place them on a small plate, brush all surfaces lightly with 1 tbsp olive oil, and refrigerate for 30 minutes so the rounds firm up and hold their shape during coating.
- 2
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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