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Here is your perfect vegetarian appetizer for the holiday season! A fluffy whipped goat cheese dip topped with crunchy toasted pistachios, bursting with juicy pomegranate seeds, and drizzled with peppered rosemary hot honey. A hot combo of flavors and textures. Toast your favorite bread, and scoop up!

whipped goat cheese topped with pistachios, pomegranate and hot rosemary honey in a blue bowl and a spoon

Why you should try this recipe

  • Unique flavor fusion – the creamy and tangy goat cheese complements the nutty pistachios, sweet-tart pomegranate seeds, and the heat from the hot peppered rosemary honey. A delicious blend of sweet, savory, and spicy notes!
  • Texture combo – a fluffy, light, whipped goat cheese, crunchy pistachios, juicy pomegranate seeds, and luscious honey. The perfect team of textures.
  • Versatile charm: this dip isn’t just delicious; it’s a showstopper too. Perfect as a fancy appetizer, jazzing up a cheese board, or stealing the spotlight on crackers.
  • A recipe for goat cheese fans – another addition to the goat cheese series on this blog, alongside Goat Cheese Salad With Arugula, Apple, and Pecans, Asparagus, Burrata and Goat’s Cheese Crostini, and Goat’s Cheese Popovers with Lemon Chives Butter!
fresh goat cheese, pomegranate arils, toasted pistachios, rosemary, black pepper  honey and salt on a wooden table

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The ingredients you’ll need

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

  • Fresh goat cheese – make sure to choose fresh, soft goat cheese for this recipe. A key ingredient to get the creamiest, fluffiest texture.
  • Unsalted toasted pistachios – for a delicious nuttiness and crunch. If using salted toasted pistachios, drop the salt in the recipe.
  • Pomegranate arils – for a tangy, juicy burst in the mouth.
  • Honey – to drizzle on top. A candied topping for this fluffy dip.
  • Fresh rosemary – for a vibrant peppery, citrusy touch to elevate this dish.
  • Ground black pepper – to season the hot honey with a nice kick.
  • Flaky sea salt – to season.

two fresh goat cheese on a blue plate

How to make Whipped Goat Cheese with Pistachios, Pomegranate, and Hot Honey?

(Note: please see the recipe card below for the complete written instructions and measurements.)

Make the whipped goat cheese.

  • Add the fresh goat cheese and flaky sea salt to a food processor.
  • Mix until smooth and fluffy, about 30 seconds, stopping halfway to scrape the sides.

The whipped goat cheese can be made up to two days in advance and then stored in an airtight container in the fridge. Take it out of the fridge 30 minutes before serving to let it loosen up and warm up.

Prepare the toppings.

  • Remove the pomegranate arils from the skin.
  • Roughly chop unsalted toasted pistachios.
  • Thinly chop fresh rosemary and ground black pepper.

Assemble the whipped goat cheese dip.

  • Spoon the whipped goat cheese onto a shallow serving dish, creating a 1-inch (2.5 cm) layer.
  • Sprinkle with the chopped pistachios and pomegranate arils.

Just before serving, prepare and pour the peppered rosemary hot honey.

  • In a small saucepan, add the honey, thinly chopped rosemary, and ground black pepper.
  • Melt over medium heat until the mixture is foamy. Then, remove from the stoves and set aside to cool down, for about 1 minute.
  • Pour the hot honey evenly over the whipped goat cheese.

  • It’s ready! Serve immediately with crusty toasted bread or crackers and a chilled glass of Pinot Gris.
  • Enjoy!
whipped goat cheese topped with toasted pistachios, pomegranate and hot rosemary honey in a blue bowl

Nim Keys – Useful Tips

  1. The whipped goat cheese can be made up to two days in advance and then stored in an airtight container in the fridge. Take it out of the fridge 30 minutes before serving to let it loosen up and warm up.
  2. I recommend making the hot honey at the last minute, just before serving, as it will harden if left at room temperature. If this happens, just warm it up in the pan before serving.
  3. This recipe can also be served in the form of crostini, if you prefer an individual serving option. Just toast baguette bread slices and top with the whipped goat cheese. Sprinkle with the pistachios, pomegranate, and hot honey.

whipped goat cheese topped with pistachios, pomegranate and hot rosemary honey in a blue bowl with a slice of toasted bread

Wine Pairing🍷


PINOT GRIS

Pronounced “Pee-no Gree”

Look for an off-dry Pinot Gris (which means slightly sweet). The honeyed character and light sweetness of this wine will complement the hot honey beautifully, while its freshness and dried fruit flavor will bring out the nuttiness of toasted pistachios and the juiciness of pomegranate.

WINE APPELLATION SUGGESTIONS

  • Pinot Gris from Alsace (France)
  • Pinot Gris from the Willamette Valley, Oregon (United States)
  • Grauburgunder* from Pfalz or Baden (Germany)

* German name for Pinot Gris


close-up of whipped goat cheese topped with pistachios, pomegranate and hot rosemary honey

FAQ

I can’t find fresh goat cheese, what can I substitute it with?

Labneh! Either plain labneh or goat cheese labneh (that can sometimes be found in the fresh section of Middle Eastern grocery stores).

I don’t have pistachios on hand, what else can I use?

Toasted walnuts, pecans, and hazelnuts will work great here too.

Can I make this recipe ahead of time?

Yes! 1/Make the whipped goat cheese and keep it in the fridge in an airtight container for up to 2 days. 2/Prepare the pomegranate arils and store them in a separate container in the fridge. Chop the pistachios and set aside. 3/ Just before serving, assemble the dip and prepare the hot honey (you can even make the hot honey ahead of time and reheat it in a microwave just before serving!)

Other Delicious Holiday Recipes


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whipped goat cheese with pistachios, pomegranate and hot rosemary honey in a blue bowl with a spoon

Whipped Goat Cheese With Pistachios, Pomegranate, Hot Honey

Here is your perfect vegetarian appetizer for the holiday season! A fluffy whipped goat cheese dip topped with crunchy toasted pistachios, bursting with juicy pomegranate seeds, and drizzled with peppered rosemary hot honey. A hot combo of flavors and textures! Toast your favorite bread, and scoop up!
5 from 1 vote
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Fusion
Diet Vegetarian
Servings 6

INGREDIENTS
 

  • 14 ounces (400 g) fresh, soft goat cheese
  • teaspoon flaky sea salt
  • cup (50 g) pomegranate arils
  • cup (40 g) unsalted toasted pistachios
  • cup (80 ml) honey
  • ½ tablespoon fresh rosemary thinly chopped (or ½ teaspoon of dried rosemary)
  • ½ teaspoon freshly ground black pepper

INSTRUCTIONS

Make the whipped goat cheese.

  • Add the fresh goat cheese and flaky sea salt to a food processor.
  • Mix until smooth and fluffy, about 30 seconds, stopping halfway to scrape the sides.

Prepare the toppings.

  • Remove the pomegranate arils from the skin.
  • Roughly chop unsalted toasted pistachios.
  • Thinly chop fresh rosemary and ground black pepper.

Assemble the whipped goat cheese dip.

  • Spoon the whipped goat cheese onto a shallow serving dish, creating a 1-inch (2.5 cm) layer.
  • Sprinkle with the chopped pistachios and pomegranate arils.
  • In a small saucepan, add the honey, thinly chopped rosemary, and ground black pepper.
  • Melt over medium heat until the mixture is foamy. Then, remove from the stoves and set aside to cool down for about 1 minute.
  • Pour the hot honey evenly over the whipped goat cheese.
  • It's ready! Serve immediately with crusty toasted bread or crackers and a chilled glass of Pinot Gris.

NIM KEYS - USEFUL TIPS

  1. The whipped goat cheese can be made up to two days in advance and then stored in an airtight container in the fridge. Take it out of the fridge 30 minutes before serving to let it loosen up and warm up.
  2. I recommend making the hot honey at the last minute, just before serving, as it will harden if left at room temperature. If this happens, just warm it up in the saucepan until liquid.
  3. This recipe can also be served in the form of crostini, if you prefer an individual serving option. Just toast baguette bread slices and top with the whipped goat cheese. Sprinkle with the pistachios, pomegranate, and hot honey.

NUTRITION

Calories: 279kcalCarbohydrates: 19gProtein: 14gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 293mgPotassium: 121mgFiber: 1gSugar: 18gVitamin A: 707IUVitamin C: 1mgCalcium: 103mgIron: 2mg
Keyword goat cheese dip, hot honey, peppered honey, whipped goat cheese
Did you make this recipe?Let me know how it was!

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