Goat Cheese Grilled with Honey (Printable)

Creamy goat cheese blended with honey and chili flakes, grilled between buttery sourdough slices until golden and crisp.

# 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, 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 - Handful of 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. Mash with a fork or spatula until smooth and creamy.
02 - Add honey, 0.5 teaspoon chili flakes, salt, and freshly ground 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 as needed.
04 - Lay out all bread slices. Spread a thin, even layer of softened butter on one side of each slice; these will be the outer surfaces.
05 - Flip the bread slices and spread the cheese mixture evenly onto two slices on the unbuttered side.
06 - Add sliced fruit and greens if using. Drizzle with a thin stream of honey for added sweetness.
07 - Top with remaining bread slices, buttered side facing outward, 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.
12 - Drizzle with extra honey, sprinkle with chili flakes and black pepper, and garnish with herb leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • The combination of tangy goat cheese, sweet honey, and a gentle chili kick transforms a simple grilled cheese into something unexpected and luxurious.
  • It comes together in under half an hour, making it ideal for a quick but impressive lunch or cozy weeknight dinner.
  • You can easily customize the sweetness and spice levels to suit your mood or guests.
  • The crisp sourdough crust contrasts beautifully with the creamy, melty filling.
02 -
  • Letting the goat cheese and cream cheese come to room temperature before mixing makes blending infinitely easier and yields a smoother filling.
  • Use medium heat and be patient; rushing with high heat will burn the bread before the cheese has a chance to melt.
  • Taste the cheese mixture before you assemble the sandwiches so you can adjust the honey and chili to your exact preference.
  • A thin layer of butter on the bread is enough; too much can make the sandwich greasy instead of crisp.
03 -
  • Press the sandwiches gently with your spatula as they cook to help the cheese melt evenly and create better contact with the hot pan for a crispier crust.
  • If you want to make these for a crowd, keep finished sandwiches warm in a low oven (200°F) on a wire rack while you cook the rest.
  • Leftover cheese mixture can be stored in the fridge for up to three days and used as a spread for crackers, bagels, or crostini.
  • For an extra layer of flavor, brush the outside of the bread with a mix of melted butter and a tiny bit of honey before grilling.
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