When I saw this recipe for Chevre with Pistachios and Honey in a recent Sunset magazine, I knew it was a must-try. So when my friends came over for the Chipotle-palooza dinner, I whipped up a batch this cheese gratin to accompany the Sparkletinis.
Warm and creamy. Slightly sweet, salty, and tangy. The Chevre with Pistachios and Honey is a wonderful combination of flavors and textures. A perfect way to satisfy your taste buds and get them revved up for the main course.
Any variety of crackers or flatbread will work great as an accompaniment. I served some sea-salt pita chips I picked up at Trader Joe’s.
Delicious and easy, I’ll be making Chevre with Pistachios and Honey again. In fact, I already have.
Chevre with Pistachios and Honey
(from Sunset, February 2009)
Makes 6 servings
11 to 12 oz. fresh chèvre (goat cheese), at room temperature
2 tablespoons half-and-half
3 tablespoons orange blossom honey
1/3 cup coarsely chopped salted roasted pistachios
Sesame crackers or flatbread
1. Preheat oven to 350°. In a bowl, whisk goat cheese and half-and-half until smooth. Spoon into a small, shallow gratin dish, spreading level. Bake until cheese is hot in center and beginning to firm up at edges, about 15 minutes.
2. Drizzle cheese with honey and sprinkle with pistachios. Serve with crackers.