Vegetarian Herb-Crusted Baked Goat Cheese
Creamy, tangy goat cheese rounds coated in a fragrant mix of pistachios, fresh herbs, and lemon zest ā this appetizer is the kind of thing that disappears from the table before you've even sat down. The crust brings together parsley, thyme, and rosemary with a little heat from red pepper flakes, so every bite is layered and genuinely interesting. Chilling the rounds before coating is the small but smart step that keeps everything intact, giving you a beautifully golden crust and a soft, yielding center after just a few minutes in the oven. A drizzle of honey at the end plays off the savory herbs in the best possible way ā optional on paper, but highly recommended in practice. It pairs naturally with gluten-free crackers or sliced vegetables, making it an easy choice for a mixed crowd without any extra effort. This is the kind of recipe that looks far more impressive than the work it actually takes, which is always a win.
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Learn more āIngredients
4 servings
For the goat cheese rounds
- 8 oz fresh goat cheese log
- 1 tbsp extra virgin olive oil
For the herb crust
- Ā¼ 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
- Ā¼ tsp red pepper flakes
- Ā¼ tsp black pepper
- Ā¼ 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 375Ā°F (190Ā°C). Line a baking sheet with parchment paper.
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