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Warm Macadamia Nut Crusted Goat Cheese with Mango Chutney!

I love this appetizer! Easy to make, unique and so delicious!

Course Appetizer
Cuisine American
Keyword easy appetizer recipe, holiday recipe, party recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 servings
Author Linda Spiker


Goat Cheese and Chutney

  • 1 four oz round goat cheese we use Matica Caprichio de Cabra from WF’s
  • 10-15 roasted salted macadamia nuts roughly chopped
  • 1 small ripe mango peeled and diced
  • 2 T finely chopped red onion
  • ¼ of a red bell pepper diced
  • 1 T finely minced chives
  • Sea salt
  • Soy sauce glaze see below
  • Raincoast crisps or tortilla chips or flat bread

Soy Sauce Glaze:

  • 1/2 T soy sauce or Bragg's Liquid Aminos if you don't do soy
  • 2 t honey
  • 1 t olive oil


Goat Cheese and Chutney:

  1. Preheat oven to 450 and place unbleached parchment paper on cookie sheet. Place oven rack in second upper third of oven.
  2. Place prepared mango, red bell pepper, onion, and chives in a bowl. Sprinkle with sea salt, stir and set aside. Chop macadamia nuts, press top and sides of goat cheese round into nuts so they stick. Place goat cheese nut side up on parchment covered cookie sheet and place in oven. Allow to heat till macadamia nuts turn golden and cheese is warm (3-5 minutes) Keep your eye on it while you combine the soy glaze.

Soy Glaze

  1. Mix ingredients and set aside.
  2. Gently lift warm goat cheese off parchment paper with a spatula and a fork and place in the center of a plate. Surround goat cheese with mango mixture. Drizzle soy glaze over goat cheese. Serve with tortilla chips, cracker, or Raincoast Crisps