Go Back
–+ servings
Overhead view of whipped goat cheese with fig jam and pistachios, served with crackers.
Print Recipe
No ratings yet

Whipped Goat Cheese with Fig Jam

This whipped goat cheese with fig jam is creamy, tangy and topped with crunchy pistachios. Made with cottage cheese and warmed in the oven, it’s an easy sweet-and-savory appetizer for sharing.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer, Dip
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 12
Author: Brittany Mullins

Equipment

Ingredients

  • 1 cup full-fat cottage cheese
  • 4 ounces plain goat cheese softened
  • ¼ teaspoon dried thyme
  • Pinch of black pepper
  • ¼ cup fig jam
  • ¼ cup shelled roasted and salted pistachios roughly chopped
  • Fresh thyme leaves optional for topping
  • Crackers toasted baguette or apple slices, for serving

Instructions

  • Preheat oven to 375°F. Lightly grease a small baking dish, about 1 quart.
  • Add cottage cheese, goat cheese, dried thyme and black pepper to a food processor. Blend until completely smooth, stopping to scrape down the sides as needed. Taste and add a pinch of salt if needed.
    1 cup full-fat cottage cheese, 4 ounces plain goat cheese, ¼ teaspoon dried thyme, Pinch of black pepper
  • Spread the cheese mixture evenly into the prepared baking dish. Dollop the fig jam over the top and gently swirl it into the surface, leaving some distinct pockets of jam.
    ¼ cup fig jam
  • Bake for about 8-10 minutes, until heated through. Avoid overbaking, which can cause the cottage cheese to separate.
  • Let cool for 5–10 minutes, then sprinkle with chopped pistachios and fresh thyme, if using. Serve warm with your favorite crackers or veggies.
    ¼ cup shelled roasted and salted pistachios, Fresh thyme leaves, Crackers

Notes

  • Storage & reheating: Store leftovers in an airtight container in the refrigerator and reheat the next day in an oven-safe dish until just warmed through. Keep extra pistachios separate and add before serving for fresh crunch. Freezing isn’t recommended because the texture can change.
  • Don’t overheat: Bake or reheat just until warmed through, not bubbling or browned. Too much heat can cause the cheese mixture to separate.

Nutrition

Serving: 1/12 recipe | Calories: 77kcal | Carbohydrates: 6g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 97mg | Potassium: 39mg | Sugar: 4g