Pork Free Herb-Crusted Baked Goat Cheese
Creamy, herb-flecked, and just a little fancy, these baked goat cheese rounds are the kind of appetizer that disappears from the plate before you even sit down. Fresh pistachios, rosemary, thyme, and parsley form a golden, fragrant crust that clings to each round and delivers serious flavor in every bite. A hit of lemon zest and red pepper flakes keeps things bright and just slightly bold, while a drizzle of honey at the end adds a sweet contrast that feels almost indulgent. The whole thing comes together with straightforward pantry staples — no cured meats, no charcuterie boards required — making it an effortless fit for anyone avoiding pork without sacrificing a single bit of elegance. Chilling the rounds before coating is the small but smart step that keeps everything intact as the cheese softens in the oven. Serve straight from the oven with gluten-free crackers or crisp sliced vegetables and watch it become an instant crowd favorite.
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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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