Goat Cheese Grilled with Honey (Printable Version)

Crispy sourdough filled with creamy goat cheese, sweet honey, and spicy chili flakes. A sophisticated twist on a classic comfort food.

# What You 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 - Combine goat cheese and cream cheese in a small bowl. 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, adjusting honey and chili to your preference.
03 - Stir in fresh herbs and lemon zest if desired. Taste and adjust seasoning accordingly.
04 - Lay out bread slices. Spread a thin, even layer of softened butter on one side of each slice, which will be the exterior.
05 - Flip bread slices and spread the cheese mixture evenly onto two slices on the unbuttered side.
06 - Layer sliced pear, apple, or figs if using, and a handful of arugula or spinach. Drizzle with a thread of extra honey for added sweetness.
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. 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 creamy goat cheese melts into pockets of tangy richness that contrast beautifully with crisp, buttered sourdough.
  • Honey and chili flakes create a sweet-spicy balance that feels both comforting and unexpected.
  • It comes together in under half an hour, but tastes like something you'd order at a cafe with cloth napkins.
  • You can dress it up with fruit or greens, or keep it simple and still feel like you're treating yourself.
02 -
  • Bring the goat cheese and cream cheese to room temperature before mixing, cold cheese clumps and refuses to spread smoothly.
  • Do not crank the heat too high, medium is your friend or the bread will char while the cheese stays cold and crumbly inside.
  • Taste the cheese mixture before assembling, it should be sweet enough to notice, spicy enough to feel, and salty enough to balance both.
  • Let the sandwiches rest for a minute or two after cooking, the filling will firm up just enough to prevent a molten cheese disaster when you bite in.
03 -
  • Use a cast-iron skillet if you have one, it holds heat evenly and gives you that perfect golden crust without hot spots.
  • Press the sandwiches gently with your spatula as they cook, this helps the cheese spread to the edges and creates better contact with the pan for even browning.
  • If you are making more than two sandwiches, keep the finished ones warm in a 200-degree oven on a wire rack while you cook the rest.
  • Leftover cheese mixture keeps in the fridge for up to three days, spread it on crackers, toast, or use it as a dip for fresh vegetables.
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