Pescatarian Herb-Crusted Baked Goat Cheese
Warm, golden-edged goat cheese rounds coated in a fragrant mix 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 combination of parsley, thyme, and rosemary with a hit of red pepper flakes gives the crust real depth, while the pistachios add a satisfying crunch that plays beautifully against the creamy, tangy cheese underneath. Chilling the rounds before coating is a small but smart step that keeps everything intact as the crust turns golden in the oven. A drizzle of honey at the end is optional but genuinely transformative, pulling the savory and bright citrus notes into something that feels almost indulgent. It pairs effortlessly with gluten-free crackers or fresh-cut vegetables, making it an easy choice for a crowd with mixed dietary needs. This is the kind of elegant, no-fuss starter that looks far more impressive than the effort it actually takes.
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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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