Legume 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 table before you've even sat down. The crust is a gorgeous mix of finely chopped pistachios, parsley, thyme, rosemary, and lemon zest — earthy, bright, and just a little spicy from a pinch of red pepper flakes. Chilling the rounds before coating is the secret move here: it keeps the cheese firm enough to hold that crust perfectly while it bakes into something soft and yielding in the center. Many packaged dips and cheese spreads sneak in bean-based fillers or legume-derived thickeners, so making your own from scratch means you know exactly what's in every bite. A drizzle of olive oil and optional honey over the top right before serving takes the whole thing from simple to genuinely impressive. Pair them with gluten-free crackers or crisp sliced vegetables and you have a crowd-pleasing starter that feels restaurant-worthy with very little effort.
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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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