Goat Cheese with Honey

Goat cheese with honey is incredibly simple and even more eye-rollingly delish. A perfect starter or an end to your meal (for those of you who eschew dessert for a cheese plate, we see you.) Easy-peasy and sweetly sating.

Toasted rounds of baguette topped with goat cheese and chopped pistachios with a dish of honey in the background.Toasted rounds of baguette topped with goat cheese and chopped pistachios with a dish of honey in the background.

Adapted from Ethan Stowell | Ethan Stowell’s New Italian Kitchen | Ten Speed Press, 2010

Philosophically, I part ways with places that conclude your dinner with a plate filled with fanciful concoctions topped with sprinkles and crunchies and wafers and genoise and ganache and foam and…you get my point. I rarely have dessert when I eat out. For me, it’s just a little over the top.

A beautifully made, straightforward dessert can be a lovely ending to a meal. I’m not anti-dessert; I just like what I like. And at the end of a meal, generally speaking, I like cheese. Cheese for the civilized, desserts for the rest of you.

Go to your farmers’ market and get the freshest and best goat cheese you can find—the tang and texture are critical with a dish this straightforward. Ask for tastes and buy what you like, and please, please don’t serve your cheese cold. Refrigeration is a wonderful advent in food preservation, but it blunts the flavor and affects the texture of every cheese you buy. Simply leave it on the counter during your meal and it should come to temperature by the time you’re ready to eat it. Chestnut honey has an earthiness, almost a gaminess, really, that adds depth and structure to the dish.–Ethan Stowell

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