Celery Free Herb-Crusted Baked Goat Cheese
Warm, golden, and fragrant with fresh herbs, this baked goat cheese is the kind of appetizer that disappears from the table before you've even sat down. Each round gets a generous coating of finely chopped pistachios, parsley, thyme, and rosemary before hitting the oven, building a crust that's nutty and aromatic while the cheese inside turns irresistibly soft and creamy. A little lemon zest and red pepper flakes in the mix keep things bright and just slightly bold, so every bite has real depth. The optional honey drizzle at the end adds a touch of sweetness that plays beautifully against the tangy cheese and savory herb crust. Nothing in this recipe relies on celery or celery-derived ingredients — it's built entirely from fresh herbs, nuts, olive oil, and good cheese, so you can serve it with total confidence. Pair it with gluten-free crackers or crisp sliced vegetables and let the cheese do all the talking.
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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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