Whipped Goat Cheese With Pistachios & Honey
This Whipped Goat Cheese appetizer has creamy, tangy goat cheese and cream cheese that are whipped together until light and fluffy, then spread onto a platter and finished with crunchy pistachios, sweet honey, fresh thyme, and a pinch of red pepper flakes. It makes for effortless entertaining or an easy evening snack with a glass of wine.
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Why You’ll Love This Whipped Goat Cheese App!
It takes just minutes to make. Once the cheeses have slightly come to room temp, everything gets blended together in a food processor. There’s no cooking involved, and the whole appetizer comes together really quickly.
The texture is incredibly creamy. Whipping the goat cheese and cream cheese gives them a light, airy texture that makes this much more spreadable than a traditional goat cheese appetizer.
It has my favorite flavors!. Tangy goat cheese, sweet honey, pistachios, fresh herby thyme, and a little heat from the red pepper flakes seriously have the best flavors in every bite.
Ingredient Notes
Goat cheese: Use a soft, plain goat cheese log. Let it come to room temperature before whipping so it blends easily.
Cream cheese: Cream cheese mellows the tanginess of the goat cheese and helps create that smooth, fluffy texture. Make sure it slightly comes to room temp like the goat cheese before adding it to the food processor.
Extra-virgin olive oil: A little olive oil helps loosen the cheese mixture and gives it an extra creamy consistency.
Honey: Honey adds just the right amount of sweetness to balance the tangy goat cheese. Save some for drizzling over the top at the end.
Pistachios: Roughly chopped pistachios add a delicious crunch and a little bit of nuttiness. Shelled pistachios make this recipe especially easy.
Fresh thyme: Fresh thyme adds an earthy, herby flavor that works really well with the goat cheese and honey.
Red pepper flakes: Just a pinch adds a subtle kick that balances the sweetness. Add more if you like a little extra heat.
Tips for Making the Best Whipped Goat Cheese
Let the cheese soften first. Take the goat cheese and cream cheese out of the refrigerator about 20–30 minutes before making the recipe. Room-temperature cheese blends much more easily and gives you a smoother whipped texture.
Add a little water if needed. The 2 tablespoons of water help loosen the cheese mixture and makes it easier to whip. If your cheese is especially thick, you can add another small splash until you reach your desired consistency.
Make those swoops. Use the back of a spoon to spread the whipped goat cheese onto your serving plate, then create little swoops and swirls across the surface.
Add the pistachios right before serving. This keeps them crunchy and prevents them from softening in the cheese.
Use a food processor! I would not recommend using a standing blender or an immersion blender for this recipe the texture will not be the same. I think it’s worth investing in a food processor for many reasons but I do love that this HB food processor has a build in scraper so as you process the food you can move along the scraper to make sure the food is moving along and not sticking to the sides of the food processor bowl without having to take the lid off.
How to Store Properly
Store leftover whipped goat cheese in an airtight container in the refrigerator for up to 4–5 days. For the best texture, keep the pistachios, thyme, red pepper flakes, and honey separate and add them just before serving.
The whipped goat cheese will firm up slightly in the refrigerator. Let it sit at room temperature for about 15–20 minutes before serving, then give it a quick stir if needed to bring back some of that creamy texture.
If you’re making this ahead for a party, whip the cheese and refrigerate it in an airtight container. When you’re ready to serve, transfer it to your platter, add the pistachios and toppings, and drizzle with honey right before putting it out.
Check Out my favorite party appetizers!
- Lemon Basil Whipped Ricotta Toasts
- Mini Chicken Skewers
- Savory Breakfast Squares,
- Strawberry Crostini
- Persimmon, Olive, and Prosciutto Skewers.
If you make these Whipped Goat Cheese, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Whipped Goat Cheese With Pistachios & Honey
Ingredients
- 8 oz goat cheese
- 4 oz cream cheese
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey, plus more for drizzling
- Pinch of salt
- ⅓ cup shelled pistachios, roughly chopped
- 1-2 teaspoons fresh thyme leaves
- Pinch of red pepper flakes
- For serving: crostini, toasted baguette slices, crackers, or fresh fruit such as sliced pears, apples, or grapes
Instructions
- Take the goat cheese and cream cheese out of the refrigerator, about 20-30 minutes before whipping, so it can come to room temperature.
- Add the goat cheese, cream cheese, olive oil, honey, pinch of salt, and 2 tablespoons of water to a food processor. Blend for 1–2 minutes, scraping down the sides as needed, until smooth, creamy, and fluffy.
- Transfer the whipped goat cheese to a shallow serving bowl or plate. Use the back of a spoon to spread it into an even layer, creating swoops and swirls across the surface.
- Sprinkle the pistachios over the whipped goat cheese. Drizzle generously with honey. Garnish with thyme and red pepper flakes.
- Serve immediately with toasted baguette slices, crostini, crackers, or fresh fruit for dipping and spreading.
