Crispy Cranberry-Pistachio Goat Cheese

Serves: 4
Prep: 20 min + chilling
Cook: 10–15 min

Ingredients

For the cheese

• 8 oz (225 g) goat cheese log, preferably firm
• ½ cup all-purpose flour
• 2 eggs
• 1 cup panko breadcrumbs
• ¼ cup finely chopped pistachios
• 1 tbsp finely chopped fresh parsley
• ½ tsp garlic powder
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• Oil, for frying

Cranberry topping

• ¾ cup cranberry sauce or cranberry preserves
• ¼ cup dried cranberries, roughly chopped
• ⅓ cup pistachios, roughly chopped
• 1 tbsp honey
• 1 tsp lemon juice
• 1 tbsp finely chopped fresh parsley or mint
• Pinch of salt

To finish

• 2–3 tbsp honey
• Extra pistachios
• Fresh parsley or mint
• Optional: flaky sea salt

Method

1. Cut and chill the cheese
   Cut the goat cheese into 6–8 thick rounds. Put them in the freezer for 20–30 minutes so they firm up.
2. Make the coating
   Put flour in one bowl. Beat the eggs in another. In a third bowl combine panko, pistachios, parsley, garlic powder, thyme, salt and pepper.
3. Bread the cheese
   Dip each cheese round in flour, then egg, then the panko mixture. For an especially thick crust, dip in egg and breadcrumbs a second time.
4. Chill again
   Refrigerate the breaded cheese for about 15 minutes. This helps prevent the cheese from exploding out of the crust.
5. Fry
   Heat about ½ inch of neutral oil to 350°F / 175°C. Fry the cheese for roughly 1–2 minutes per side, until deeply golden and crisp. Drain on paper towels.

   Alternative: Spray/brush with oil and air-fry at 400°F / 200°C for 6–8 minutes, carefully turning halfway.

6. Make the topping
   Mix cranberry sauce, dried cranberries, pistachios, honey, lemon juice, herbs and a pinch of salt.
7. Assemble
   Arrange the hot crispy goat cheese on a plate. Spoon the cranberry-pistachio mixture generously over each piece.
8. Finish with honey
   Drizzle with warm honey and scatter over extra chopped pistachios and fresh herbs. A tiny pinch of flaky salt makes the flavors pop.