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Prep time
10 minutes
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Cook time
40 minutes
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Serves
4 to 6
Author Notes
This sweet and savory recipe makes a quick and easy summer appetizer or snack. The combination of creamy goat cheese, sweet macerated raspberries, and spicy hot honey roasted with thyme is a great match when spread on top of rustic sourdough bread. You can also customize this recipe by using different types of cheese like feta or brie or by using other fresh herbs like rosemary.
Tips and Tricks:
• Use fresh and high-quality ingredients, especially the raspberries and goat cheese. (I love Vermont Creamery.)
• Don't overbake the raspberries—they should still be slightly liquidy after the first 15 to 20 minutes. If you overcook them they will become too jammy.
• Experiment with different types of honey, such as truffle or manuka.
—Nea Arentzen
Ingredients
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12 ounces
fresh raspberries
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3 tablespoons
(37 grams) granulated white sugar
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2 tablespoons
(28 grams) lemon juice
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4 ounces
(113 grams) goat cheese
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1 teaspoon
(4 1/2 grams) extra virgin olive oil
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2 tablespoons
(42 grams) hot honey, divided
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A few sprigs of thyme
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Flaky sea salt to finish
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Sliced sourdough, baguette, crostini, and/or crackers to serve
Directions
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Preheat the oven to 425°F/220°C.
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In a medium bowl, combine the raspberries, sugar, and lemon juice. Stir to combine, mashing slightly to release some of the raspberry liquid. Spread out in an 8x5-inch baking dish. Bake until the raspberries start to become slightly thicker but still liquidy, 15 to 20 minutes.
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Stir the raspberry mixture slightly. Nestle the goat cheese right in the middle. Drizzle with the olive oil and half of the hot honey. Place a few thyme sprigs on top. Bake until the cheese is slightly golden, another 25 to 30 minutes. Drizzle remaining honey on top, then serve immediately with sourdough bread, a sliced baguette, or crackers.
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