Smoked Cranberry Honey Goat Cheese is an elegant appetizer that’s best served warm with crackers, crostini, or French bread slices.
Assemble each bite to your taste—add more cranberries, honey, or pistachios to suit your preference.
This festive dip is ideal for holiday gatherings thanks to its bright red and green toppings.
It’s simple to make on a smoker or a Traeger-style pellet grill.
How to make Smoked Cranberry Honey Goat Cheese
Start with an 8-ounce log of goat cheese. (If you have two 4-ounce logs, you can use those instead.) If you prefer, substitute an 8-ounce block of cream cheese and follow the same smoking instructions.
You’ll also need honey, dried cranberries, roughly chopped pistachios, and fresh thyme, plus a pinch of kosher salt and black pepper.
Place the goat cheese log on a plate and set the plate directly on the smoker or pellet grill preheated to 180°F (about 82°C).
Smoke the cheese for about 1½ hours. The cheese will warm through, become slightly golden, and soften enough to spread—goat cheese won’t fully melt, but it will be warm and spreadable.
When the cheese is done, remove it from the smoker and drizzle about 1/4 cup honey over the top.
Scatter roughly chopped pistachios over the honey, then add about 1/3 cup dried cranberries and a few fresh thyme leaves. Finish with a pinch of kosher salt and a grind of black pepper.
Some of the toppings may fall onto the plate—that’s okay and adds to the rustic presentation.
Serve the smoked goat cheese immediately while it’s still warm. Use a small serving knife to spread the cheese and toppings onto crackers or crostini. It also makes a beautiful addition to a charcuterie board.
Serve warm for best results
This appetizer is most enjoyable right away while the cheese is warm and spreadable. Arrange crackers, crostini, or sliced French bread alongside for guests to build their own bites.
Related smoker and pellet grill recipes
Cranberry Jalapeno Pig Shots
Traeger Cheesy Chicken Roll Ups
Smoked Caramel Apple Dip
Smoked Crab Rangoon Dip
Recipe details
Smoked Cranberry Honey Goat Cheese
Cheri Renee
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 1 8-ounce log goat cheese (or 8-ounce block cream cheese)
- 1/4 cup honey
- 1/3 cup pistachios, roughly chopped
- 1/3 cup dried cranberries
- Fresh thyme leaves
- Kosher salt and black pepper
- Crackers, French bread slices, or crostini for serving
Instructions
- Place the goat cheese log (or cream cheese) on a plate.
- Put the plate on a smoker or pellet grill set to 180°F (about 82°C) and smoke for 1½ hours.
- Remove the cheese, drizzle with honey, then top with chopped pistachios, dried cranberries, fresh thyme leaves, and a pinch of kosher salt and pepper. It’s fine if some toppings fall onto the plate.
- Serve immediately while warm with crackers, sliced French bread, or crostini.
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