Goat Cheese Grilled with Honey (Printable)

Crispy sourdough meets creamy goat cheese, honey, and chili flakes for a sweet-spicy grilled sandwich.

# Ingredient List:

→ 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

# 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 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.
04 - Lay out bread slices. Spread a thin, even layer of softened butter on one side of each slice for the exterior.
05 - Flip the slices and spread the cheese mixture evenly onto two slices on the unbuttered side.
06 - Layer sliced pear, apple, or figs 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 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.

# Expert Tips:

01 -
  • The goat cheese melts into this impossibly creamy spread that tastes far more elegant than the ten minutes it takes to make.
  • Honey and chili flakes create this addictive sweet-spicy dance that keeps you coming back for another bite.
  • Sourdough's sturdy crumb resists all that molten cheese without falling apart or turning soggy.
02 -
  • Room temperature cheese spreads without ripping the bread—I learned this the hard way by trying to spread cold cream cheese directly onto bread and creating tiny torn craters.
  • Medium heat is genuinely your friend here because medium-high will give you burnt butter and cold cheese, which is a tragedy in sandwich form.
03 -
  • If your bread is very soft, use slightly thicker slices so they can handle the weight of the melted cheese without collapsing.
  • Don't skip bringing the cheeses to room temperature—it's the difference between a smooth spread and a lumpy mess that tears your bread.
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