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Goat Cheese Appetizer

This goat cheese appetizer has it all: creamy cheese, sweet dried fruit, crunchy pistachios, and a drizzle of hot honey. SO good!
Prep Time15 minutes
Chilling Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: American
Keyword: Goat Cheese Appetizer
Servings: 12 servings
Author: Chelsea Lords

Equipment

Ingredients

  • 8 ounces goat cheese log-style, not crumbles
  • 1 (8-ounce) package cream cheese see note 1
  • 1/2 cup diced dried apricots or diced dried cranberries and/or cherries (I like half of each)
  • 3 tablespoons finely chopped green onions
  • 3 teaspoons fresh thyme leaves removed and finely chopped
  • Salt and pepper

For Coating

  • 1/2 cup coarsely chopped roasted and salted shelled pistachios see note 2
  • 1/4 cup finely chopped dried cranberries
  • Honey optional (use hot honey for some kick!)

For Serving

  • Crackers pita chips, fresh veggies, pretzels, etc.

Instructions

  • Unwrap cream cheese and place in a microwave-safe bowl. Microwave for 10–15 seconds, flip, and microwave another 10–15 seconds if needed. It should be soft, not melted. Transfer to a large mixing bowl or stand mixer fitted with the paddle attachment.
  • Add goat cheese and beat on low speed until smooth and combined.
  • Add dried fruit, green onions, thyme, and salt & pepper to taste. (I use 1/4 tsp salt & 1/8 tsp pepper.) Mix on low until evenly combined, scraping down the sides as needed.
  • Transfer mixture onto a large sheet of plastic wrap. Use the wrap to shape into a log or ball, then wrap tightly. Refrigerate for at least 1 hour, or overnight for even better flavor.
  • Combine chopped pistachios and cranberries on a large plate. Unwrap the chilled cheese and roll in the mixture, gently pressing the coating onto all sides until evenly covered.
  • Transfer to a serving plate and drizzle with honey or hot honey, if desired. Serve with crackers, pita chips, pretzels, or fresh veggies.

Notes

Note 1: Use full-fat, brick-style cream cheese for the richest flavor and thickest texture. I recommend a good-quality brand. Philadelphia Cream Cheese® is my favorite!
Note 2: Save time with roasted, salted, shelled pistachios. If yours aren't roasted, spread them in a single layer on a sheet pan and bake at 350°F for 6–8 minutes, until fragrant. Roasting brings out their flavor and helps keep them crunchy.
Storage: Refrigerate tightly covered for 3 days. The pistachios will soften over time, so this is best enjoyed the day it's coated. For make-ahead, refrigerate the cheese mixture and add the pistachios just before serving.