Ingredients
Scale
- 8 oz goat cheese log, cold
- 1 cup raw pumpkin seeds (pepitas)
- 2 tablespoons honey, plus more for drizzling
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Fresh thyme leaves (optional)
- Crackers or crostini, for serving
Instructions
- Toast the pumpkin seeds. Heat a dry skillet over medium heat and add the pumpkin seeds. Toast for 4-5 minutes, stirring frequently, until they’re golden and fragrant. Transfer to a plate and let them cool completely.
- Prepare the coating. Once the seeds are cool, roughly chop them—you want some texture, not a fine powder. Mix them in a shallow bowl with the olive oil, salt, pepper, and fresh thyme if using.
- Slice the goat cheese. Cut the cold goat cheese log into 1/2-inch rounds. Cold cheese is easier to work with and won’t fall apart.
- Coat the cheese. Gently press each cheese round into the pumpkin seed mixture, coating all sides. Use your fingers to press the seeds onto the cheese so they stick well.
- Arrange and serve. Place the coated cheese rounds on a serving platter. Drizzle with honey right before serving. Serve with your favorite crackers or crostini.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
