Goat Cheese Grilled with Honey (Printable)

Golden sourdough with tangy goat cheese, honey drizzle, and spicy chili flakes creates a perfect sweet-heat combination.

# Ingredient List:

→ Dairy & Cheese

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

# 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 to the cheese mixture. 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 to balance flavors.
04 - Lay out bread slices and spread a thin, even layer of softened butter on one side of each slice for the exterior.
05 - Flip the bread slices and spread the cheese mixture evenly onto two slices on the unbuttered side.
06 - Add a layer of sliced fruit if using and/or a handful of arugula or spinach. Drizzle with a thread of extra honey.
07 - Top with remaining bread slices, buttered side facing out, to form two complete 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 before cheese softens.
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.

# Tips from the Pros:

01 -
  • Tangy goat cheese meets honey and heat in a way that feels both fancy and comforting.
  • Crispy buttered sourdough turns a simple sandwich into something you'd order at a café.
  • It comes together in under half an hour, perfect when you want something special without the fuss.
  • The sweet-spicy-tangy balance makes every bite interesting and never boring.
02 -
  • Room temperature cheese spreads easily and blends smoothly, cold cheese tears the bread and clumps.
  • Medium heat is your friend, too hot and the bread burns before the cheese gets creamy.
  • Let the sandwich rest for a minute after cooking so the filling sets slightly and doesn't ooze everywhere when you bite.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese warm through and the bread crisp evenly.
  • Use a pastry brush to spread softened butter on the bread for an ultra-thin, even layer that crisps perfectly.
  • If the bread is browning too fast, lower the heat and cover the skillet for a minute to help the cheese melt without burning the crust.
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