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12 servings


0 hours 8 mins


0 hours 2 mins


0 hours 10 mins
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1 Log of goat cheese (10-12 oz.)
1/2 Cup Pistachios, chopped
4 Tbsp. Raspberry Preserves or jam
1/4 Tsp. Calabrian Chili flakes
Pinch of Flaky Salt (Maldon is a favorite)
Toasted slices of a baguette and crackers
Fresh fruit such as slices of apples and pears, and grapes (optional)


1) Put your chopped pistachios on a large, flat plate. Roll the goat cheese in the nuts pressing gently so the nuts adhere to the cheese.

2) Place the log on a cutting board or serving platter.

3) In a small sauce pan, heat the preserves or jam and chili flakes over low heat, stirring occasionally until warm.

4) Spoon over the nut covered cheese log.

5) Serve with toasted slices of baguette, crackers and fresh fruit if you choose.

NOTES:  I love cheese and if I’m hosting any kind of event, I’ll serve a cheese board or tray.  But, I always like to do something a little special and that usually means warming up some brie, or making a cheese fonduta or in this case, coating my goat cheese with pistachios and spooning on warmed preserves that have been kicked up with some chili flakes.  It takes almost no effort at all and your guests will go crazy for this.

The key is getting a great goat cheese.  I buy one that is made in Vermont.  I find the taste so appealing the tang of the goat cheese is mild.  To make this even easier, I can buy already chopped pistachios at my grocery store… another time saver around the holidays.

You can easily use your favorite preserves or jam.  I happen to love the pistachio and raspberry combo but strawberry, apricot or fig preserves would work too.  I also think the red/green color combination works great around the Christmas holiday so I’ll often bring this to gatherings and parties.

I prefer toasted baguette slices with this but crackers and apple and pear wedges work fine too.  You decide what your favorite dipper is going to be.  Don’t worry about leftovers.  This stores really well covered in the fridge.  I just like to bring it to room temperature before digging in.

I recently described this as a grown-up cream cheese and jelly sandwich… minus the soggy white bread Plus the crunchy nuts.  Don’t forget that flaky salt.  It brings the whole dish together.  Add this to your cheeseboard for some serious oohs and aahs.

If you like this idea, try my Baked Bried with Walnuts, Brown Sugar, Honey and Momofuku, or my Four Cheese Fonduta w/Roasted Tomatoes or my Whipped Feta with Cucumbers recipes to liven up your cheese course.  You can read more about pulling together your own cheese tray for a party or as a gift here.  Enjoy!