Gluten Free Herb-Crusted Baked Goat Cheese
Creamy, tangy goat cheese baked until just yielding inside a golden 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 crunch entirely from finely chopped pistachios and a generous handful of parsley, thyme, and rosemary, so there's no breadcrumb swap needed and nothing to second-guess. A quick chill before coating helps the rounds hold their shape beautifully, and the oven does the rest in just over ten minutes. That optional drizzle of honey at the end plays off the red pepper flakes in the crust for a sweet-heat finish that feels genuinely restaurant-worthy. Serve it straight from the oven with sliced vegetables or your favorite gluten free crackers 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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