Goat Cheese Grilled with Honey (Printable)

Creamy goat cheese blend with honey and chili flakes on crispy buttery sourdough for tangy, sweet, and spicy bites.

# What You'll Need:

→ 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

# Directions:

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 adjust honey and chili to preference.
03 - Stir in fresh herbs and lemon zest if desired. Taste and adjust seasoning as needed.
04 - Lay out bread slices and spread a thin, even layer of softened butter on one side of each slice.
05 - Flip slices and spread cheese mixture evenly onto two slices on the unbuttered side.
06 - Layer sliced fruit, arugula, or spinach on cheese mixture. 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 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 a pinch of chili flakes and black pepper, and garnish with herb leaves if desired. Serve immediately.

# Expert Tips:

01 -
  • The creamy goat cheese melts into the bread without turning greasy or overwhelming, giving you that perfect gooey pull.
  • Honey and chili flakes create a flavor contrast that feels fancy but takes zero extra effort.
  • It comes together in under half an hour, yet tastes like something you would order at a bistro.
  • You can dress it up with fruit or greens or keep it simple and still impress yourself.
02 -
  • Let the goat cheese come to room temperature before mixing or it will clump and resist spreading evenly.
  • Keep the heat at medium; too high and the bread will char before the cheese softens, too low and it will turn greasy instead of crisp.
  • Do not skip the resting step after toasting or the filling will run everywhere when you slice.
  • Taste the cheese mixture before you assemble; it is much easier to adjust honey or chili now than after the sandwich is cooked.
03 -
  • Grate a little lemon zest into the cheese mixture for a bright, citrusy lift that keeps the sandwich from feeling too heavy.
  • If your 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 cast-iron skillet if you have one; it holds heat evenly and gives you the crispiest, most evenly browned crust.
  • Make extra cheese filling and store it in the fridge; it is incredible spread on crackers or bagels the next day.
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