Goat Cheese Grilled with Honey (Print Page)

Creamy goat cheese and honey with chili heat on buttery sourdough create a perfect balance of tangy, sweet, and spicy flavors in every crispy bite.

# 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, 0.5 to 0.75 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 - 0.25 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 0.5 lemon
12 - 1 handful 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, 0.5 teaspoon chili flakes, salt, and black pepper. Mix well and adjust honey and chili to your preference.
03 - Stir in fresh herbs and lemon zest if desired. Taste and adjust seasoning as needed.
04 - Lay out all bread slices. Spread a thin, even layer of softened butter on one side of each slice.
05 - Flip the bread slices and spread the cheese mixture evenly onto two slices on the unbuttered side.
06 - Add sliced pear, apple, or figs and arugula or spinach if using. Drizzle with additional 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.
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 Advice:

01 -
  • Goat cheese melts into a luxurious, tangy cream that feels indulgent without being heavy.
  • Honey and chili flakes create a sweet-spicy balance that surprises and satisfies in every bite.
  • Ready in under half an hour, yet fancy enough to serve when you want to impress someone.
  • Endlessly adaptable—add fruit, greens, or fresh herbs and it still works beautifully.
02 -
  • Room-temperature cheese spreads smoothly and melts evenly; cold cheese tears the bread and stays lumpy inside.
  • Medium heat is your friend—too high and the bread burns before the cheese softens, too low and you lose that crispy crust.
  • Taste the filling before you assemble; once the sandwiches are closed, there's no going back to fix the seasoning.
  • Don't overload with add-ins or the sandwich becomes hard to flip and eat; thin layers keep it elegant and manageable.
03 -
  • Press the sandwiches gently but firmly with your spatula while they cook to help the cheese spread and the bread compress into a cohesive, crispy whole.
  • Use a cast-iron skillet if you have one—it holds heat evenly and creates the most beautiful, evenly golden crust.
  • Keep a small dish of extra honey and chili flakes at the table so everyone can customize their own sandwich to taste.
  • If the cheese mixture feels too thick, stir in a teaspoon of milk or cream to loosen it just enough for easier spreading.
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