Description
A warm, creamy goat cheese dip baked in a skillet, topped with a crunchy, spicy pistachio-chili oil that sizzles when poured over. Perfect for sharing as an appetizer.
Ingredients
Scale
For the Crust:
- 8 oz log of goat cheese
- 1/4 cup olive oil
- 1/3 cup shelled pistachios, roughly chopped
- 2 cloves garlic, minced
- 1 tsp crushed red pepper flakes
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1 tbsp honey
- Fresh thyme leaves for garnish
- Crusty bread or crackers for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Place the goat cheese log in a small cast-iron or oven-safe skillet.
- Bake for 15-20 minutes until the cheese is soft and slightly golden on top.
- While baking, heat olive oil in a small saucepan over medium heat. Add pistachios, garlic, red pepper flakes, smoked paprika, and salt. Cook for 3-4 minutes until fragrant and sizzling.
- Remove from heat and stir in honey. Let the mixture cool slightly.
- Once the goat cheese is baked, carefully pour the pistachio-chili crunch over the top—it should sizzle.
- Garnish with fresh thyme and serve immediately with crusty bread or crackers.
Notes
You can customize the seasonings to taste.