Cashew Free Herb-Crusted Baked Goat Cheese
Warm, golden, and fragrant with fresh herbs, these baked goat cheese rounds are the kind of appetizer that disappears from the plate before you've even finished setting the table. The crust is built from finely chopped pistachios blended with parsley, thyme, rosemary, and a hit of lemon zest, giving every bite a nutty crunch that plays beautifully against the creamy, tangy cheese underneath. A pinch of red pepper flakes adds just enough warmth to keep things interesting without overwhelming the delicate flavors. Chilling the rounds before coating is the small but smart step that keeps everything neat and intact when it hits the oven. After just ten to twelve minutes at 375°F, the crust turns lightly golden at the edges while the cheese softens into something almost luxurious. A drizzle of olive oil and optional honey at the end pulls the whole dish together with a sweet-savory finish that feels genuinely restaurant-worthy. Serve with gluten-free crackers or sliced vegetables and watch it become the most requested thing you make.
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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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