Walnut-Crusted Baked Goat Cheese

Warm melty goat cheese crusted in toasted walnuts, chives and savory mushrooms. With this surprise tip, you cheese will come out perfectly melted – but not a puddle of cheese.

  • Author: Serena Ball
  • Yield: 4 servings (2 ounces of goat cheese each) 1x


  • 2 logs (4-ounce-each) fresh goat cheese (or one 8-ounce log divided)
  • 1 cup whole California Walnuts
  • 2 tablespoons roughly chopped fresh chives
  • 3/4 cup quartered fresh mushrooms (about 8 mushrooms)
  • 1 egg, beaten


  1. Place goat cheese in freezer for 20 minutes. Line baking tray with parchment paper.
  2. In large, dry skillet over medium-high heat, heat walnuts until lightly toasted, about 1 to 2 minutes. (To toast in the microwave, follow Deanna’s #HealthyKitchenHack instructions here.)
  3. Roughly chop walnuts. Add walnuts, chives and mushrooms to food processor and pulse 6-8 times until combined. Turn walnut mixture onto large plate.
  4. Place in a small bowl and whisk in 1 tablespoon water. Dredge 1 goat cheese in egg and then roll in walnut mixture, pressing as many walnuts as you possible can onto the cheese. Place on baking tray. Repeat with remaining goat cheese.
  5. Bake in a heated 375-degree oven for 10-12 minutes or until warmed through and soft when you press gently in the center.
  6. Serve the warm melty cheese with bread, sliced apples, or sliced vegetables.


Larger pieces of nuts in the crust are prettier – but the smaller pieces are easier to work with.
Logs of cream cheese or other soft cheese could be substituted for goat cheese.
If you freeze the cheese longer than 20 minutes, the walnuts may not stick into it as well; if this happens, just let it thaw a few minutes before trying to rolls cheese in nuts.