Ingredients
Scale
- 1 (4-6 ounce) log fresh goat cheese (chèvre)
- 1/4 cup liquid honey (preferably raw or local)
- 2 tablespoons fig jam or fig spread
- 1/4 cup shelled, raw pistachios, roughly chopped
- 1 teaspoon high-quality extra virgin olive oil
- 1/2 teaspoon fresh thyme leaves (optional, for garnish)
- Crostini, baguette slices, or sturdy crackers, for serving
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a small oven-safe dish (such as a ceramic dish or a small cast iron skillet) or a baking sheet with parchment paper.
- Step 2: Place the goat cheese log or disk in the center of the prepared dish. Drizzle the goat cheese lightly with the extra virgin olive oil.
- Step 3: Bake for 8 to 12 minutes, or until the cheese is softened and warm to the touch, but still holds its shape. Remove carefully from the oven.
- Step 4: Gently spread the fig jam evenly over the top of the warm goat cheese, being careful not to break the cheese apart. Then, generously drizzle the honey over the entire surface.
- Step 5: Sprinkle the chopped pistachios and fresh thyme leaves (if using) over the honey and fig mixture. Serve immediately with crostini, bread slices, or crackers.
Notes
- Leftovers can be stored tightly covered in the fridge for up to two days, but be aware the goat cheese will firm up considerably once chilled.
- To gently re-soften leftovers, use an oven set to 300°F (150°C) for 5-7 minutes, avoiding the microwave which can make the cheese oily.
- For the best contrast, serve this warm, rich appetizer alongside crusty baguette slices and a crisp, slightly acidic apple juice, such as Sauvignon Blanc.
- Chef's Tip: For a deeper flavor, quickly toast the chopped pistachios in a dry pan until fragrant before adding them as a garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American