Herbed Goat Cheese

A plate with herbed goat cheese rolled in nuts and herbs, a bowl of olive tapenade, crackers, fresh herbs, and red grapes. A cheese knife rests on the plate.

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This Herbed Goat Cheese is coated in fresh herbs, lemon zest, and toasted pistachios.

Prep Time5

Cook Time12

Servings:

Calories: 128kcal

Author: Chef Molly Pisula

Ingredients

4 ounces goat cheese
2 tablespoons shelled pistachios
1 tablespoon chopped dill
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 teaspoon lemon zest
1 tablespoon olive oil

Instructions

Let goat cheese come to room temperature.
Heat oven to 375° F.
Spread pistachios on a small baking sheet. Bake for 12-15 minutes, until just toasted. Let cool.
Chop pistachios.
Combine chopped herbs, lemon zest, and chopped pistachios and spread onto a plate.
Roll goat cheese in mixture, pressing into the sides and ends until well covered.
Place on a serving plate, then drizzle with olive oil.
Serve with crackers or crostini.

Notes

Storage Tips:

Herbed goat cheese will keep for up to 5 days in the refrigerator. However, the pistachios will soften a bit and lose some of their crunch after refrigeration. Wrap goat cheese tightly in plastic wrap to store. Let soften at room temperature before serving, so it is easy to spread.

Expert Tips:

Don’t skip toasting the pistachios. The toasting makes a huge difference in flavor! Make sure they fully cool before chopping and mixing with the herbs. They will be crisper and won’t cause the herbs to wilt.

Finely chopping the herbs will give you the best coverage on the cheese.

Be delicate with the herb-coating process. Gently press the herb/nut mixture onto the goat cheese without squeezing. If the goat cheese has softened so much that it doesn’t retain its shape, put it back in the refrigerator to firm up a bit.

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