Goat Cheese Grilled with Honey (Printable Version)

Crispy sourdough meets creamy goat cheese, honey, and spicy chili flakes for a sweet and savory delight.

# What You'll Need:

→ Dairy & Cheese

01 - 4 oz soft goat cheese (chèvre), at room temperature
02 - 2 oz cream cheese, at room temperature

→ Bread & Fats

03 - 4 slices sourdough bread, 1/2 to 3/4 inch thick
04 - 3 tablespoons unsalted butter, softened
05 - 2 teaspoons olive oil

→ Sweeteners & Spice

06 - 2 to 3 tablespoons honey, plus extra for drizzling
07 - 1 teaspoon crushed red chili flakes

→ Seasoning

08 - 1/4 teaspoon fine sea salt
09 - Freshly ground black pepper to taste

→ Optional Add-ins

10 - 1 to 2 teaspoons finely chopped fresh thyme or rosemary
11 - Zest of 1/2 lemon
12 - Handful of baby arugula or spinach
13 - Thinly sliced ripe pear, apple, or fresh figs

# How-To Steps:

01 - In a small bowl, combine goat cheese and cream cheese. Mash with a fork or spatula until smooth and creamy.
02 - Add honey, chili flakes, salt, and black pepper. Mix well and taste; adjust honey and chili to your preference.
03 - Stir in fresh herbs and lemon zest if desired. Taste and adjust seasoning as needed.
04 - Lay out bread slices. Spread a thin, even layer of softened butter on one side of each slice (these will be the outsides).
05 - Flip the slices and spread the cheese mixture evenly onto two slices on the unbuttered side.
06 - Add sliced pear, apple, or figs if using, and a handful of arugula or spinach. Drizzle with extra honey.
07 - Top with remaining bread slices, buttered side facing out, to form two sandwiches.
08 - Preheat a large nonstick or cast-iron skillet over medium heat for 2 to 3 minutes. Swirl in olive oil if desired.
09 - Place sandwiches in the skillet, buttered sides down. Toast for 3 to 5 minutes per side, pressing gently with a spatula, until golden brown and crisp. Lower heat if bread browns too quickly.
10 - Transfer sandwiches to a cutting board and let rest for 1 to 2 minutes.
11 - Slice each sandwich in half. Arrange on plates or a serving board.
12 - Drizzle with extra honey, sprinkle with a pinch of chili flakes and black pepper, and garnish with herb leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • The honey and chili flakes create a sweet-spicy contrast that feels restaurant-fancy but takes less than half an hour.
  • Goat cheese melts into creamy, tangy pockets that cling to every bite of crisp sourdough.
  • You can dial the heat up or down and swap in fruit or greens without losing the magic.
02 -
  • Cold goat cheese won't blend smoothly, so let it sit on the counter for twenty minutes before you start.
  • If your bread is browning too fast, drop the heat right away or the inside will stay cold and disappointing.
  • Taste the cheese mixture before you close the sandwiches; it's your only chance to fix the sweet-spicy-salty balance.
03 -
  • Press the sandwiches gently but firmly with your spatula to help the cheese spread and the bread crisp evenly.
  • Use a cast-iron skillet if you have one; it holds heat beautifully and gives you that deep golden crust.
  • Drizzle the final honey right before serving so it stays glossy and doesn't soak into the bread.
Go Back