Macadamia Free Herb-Crusted Baked Goat Cheese
Creamy, tangy goat cheese baked until just yielding inside and crusted with a fragrant mix of pistachios, fresh herbs, and bright lemon zest — this appetizer is the kind of thing that disappears from the table before you've even sat down. The pistachio crust toasts beautifully in the oven, giving each round a satisfying crunch that plays perfectly against the soft, warm cheese underneath. A drizzle of honey and good olive oil at the end ties everything together with a touch of sweetness and richness that feels genuinely restaurant-worthy. Because the crust is built entirely from pistachios rather than any other tree nut, you can serve this confidently without worrying about macadamia cross-contact from a store-bought nut blend. Chilling the rounds before coating is a small but smart step that keeps everything tidy and ensures the herb crust actually sticks and holds its shape through baking. Pair it with gluten-free crackers or crisp sliced vegetables and you have an elegant starter that works just as well for a casual weeknight snack as it does for entertaining guests.
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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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