Chèvre with Pistachios and Honey

Photo: Thomas J. Story; Styling: Robyn Valarik

Time: 20 minutes. What a crowd-pleaser: This combination of warm, tangy cheese, aromatic honey, and salty nuts is ridiculously delicious and addictive. Even better, the dish takes just a few minutes to make.

Wine Pairing: Foxen Chenin Blanc 2007 (Santa Maria Valley).

Yield: Serves 6
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 233
  • Calories from fat: 66%
  • Protein: 9.3g
  • Fat: 17g
  • Saturated fat: 8.5g
  • Carbohydrate: 13g
  • Fiber: 0.0g
  • Sodium: 263mg
  • Cholesterol: 50mg

Ingredients

  • 11 to 12 oz. fresh chèvre (goat cheese), at room temperature
  • 2 tablespoons half-and-half
  • 3 tablespoons orange blossom honey
  • 1/3 cup coarsely chopped salted roasted pistachios
  • Sesame crackers or flatbread

Preparation

  1. 1. Preheat oven to 350°. In a bowl, whisk goat cheese and half-and-half until smooth. Spoon into a small, shallow gratin dish, spreading level. Bake until cheese is hot in center and beginning to firm up at edges, about 15 minutes.
  2. 2. Drizzle cheese with honey and sprinkle with pistachios. Serve with crackers.
  3. Note: Nutritional analysis is per serving.
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