Goat Cheese Grilled with Honey (Printable Version)

Crisp buttery sourdough filled with creamy chèvre, honey, and chili heat for a tangy, sweet, and spicy bite.

# 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

# Step-by-Step Guide:

01 - In a small bowl, combine goat cheese and cream cheese. Mash with a fork or spatula until smooth and creamy.
02 - Add 2 tablespoons honey, 1/2 teaspoon 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.
04 - Lay out bread slices and spread a thin, even layer of softened butter on one side of each slice for the outside surfaces.
05 - Flip the slices and spread cheese mixture evenly onto two slices on the unbuttered side.
06 - Add sliced pear, apple, or figs if using, and/or 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 and arrange on plates or a serving board.
12 - Drizzle with extra honey, sprinkle with chili flakes and black pepper, and garnish with herb leaves if desired. Serve immediately.

# Expert Tips:

01 -
  • The tangy goat cheese melts into a creamy filling that balances sweet honey and spicy chili flakes in every bite.
  • Sourdough crisps up beautifully in butter, giving you that satisfying crunch against the soft, warm center.
  • It comes together in under half an hour but tastes like something youd order at a cafe.
  • You can tweak the heat and sweetness to match your mood or who youre feeding.
02 -
  • Letting the goat cheese and cream cheese come to room temperature makes mixing and spreading much easier, cold cheese will tear the bread.
  • Toasting over medium heat instead of high heat gives the cheese time to warm and melt before the crust burns.
  • Resting the sandwich for a minute or two after cooking helps the filling hold together when you slice it.
03 -
  • Press the sandwiches gently with a spatula while toasting to help the cheese spread evenly and the bread crisp uniformly.
  • If the bread is browning too fast, lower the heat and cover the skillet with a lid for a minute to help the cheese melt through.
  • Use a sharp knife to slice the sandwiches so you get clean cuts without squishing out the filling.
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