Goat Cheese Grilled with Honey (Printable)

Crispy buttery sourdouth filled with tangy goat cheese, sweet honey, and a kick of chili heat.

# What You'll Need:

→ Dairy & Cheese

01 - 4 ounces soft goat cheese (chèvre), at room temperature
02 - 2 ounces cream cheese, at room temperature, optional for extra creaminess

→ Bread & Fats

03 - 4 slices sourdough bread or sturdy country bread, 1/2 to 3/4 inch thick
04 - 3 tablespoons unsalted butter, softened for spreading
05 - 2 teaspoons olive oil, optional for extra crispiness

→ Sweeteners & Spice

06 - 2 to 3 tablespoons honey, plus extra for drizzling
07 - 1 teaspoon crushed red chili flakes, adjusted to taste

→ 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 - 1 handful baby arugula or spinach
13 - Thinly sliced ripe pear, apple, or fresh figs

# How-To Steps:

01 - In a small bowl, combine goat cheese and cream cheese if using. Mash with a fork or spatula until smooth and creamy.
02 - Add 2 tablespoons honey, 1/2 teaspoon chili flakes, salt, and a few grinds of 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 to balance sweetness and spice.
04 - Lay out the bread slices. Spread a thin, even layer of softened butter on one side of each slice, which will be the exterior sides.
05 - Flip the slices and spread the cheese mixture evenly onto two slices on the unbuttered side.
06 - Add a layer of 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 Tips:

01 -
  • The contrast of creamy, tangy goat cheese against sweet honey and a spark of chili creates a flavor thrill in every bite.
  • It comes together in under 30 minutes but tastes like you spent an hour fussing over it.
  • You can dress it up with pears or arugula or keep it simple and it still shines.
  • The crispy, buttery sourdough crust makes even a quiet lunch feel like an event.
02 -
  • Let your cheeses come to room temperature before mixing or they will clump instead of spreading smoothly.
  • Use medium heat and watch the bread closely; too high and it will char before the cheese has a chance to soften.
  • Pressing gently with the spatula helps the sandwich toast evenly and encourages the cheese to melt into every corner.
  • Resting the sandwich for a minute or two after cooking lets the cheese set just enough so it doesn't ooze out when you slice.
03 -
  • Softening your butter before spreading makes all the difference; cold butter tears the bread and spreads unevenly.
  • If your goat cheese is very tangy, the cream cheese will mellow it beautifully without losing character.
  • A cast-iron skillet holds heat evenly and gives you the crispiest, most evenly browned crust.
  • Drizzle honey on the finished sandwich, not just inside; that final touch of sweetness on the crispy bread is pure magic.
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