Goat Cheese Grilled with Honey (Printable)

Crispy sourdough filled with creamy goat cheese, sweet honey, and spicy chili flakes for a tangy, warming bite.

# 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

# 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 2 tablespoons honey, 1/2 teaspoon chili flakes, salt, and 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.
04 - Lay out bread slices. Spread a thin, even layer of softened butter on one side of each slice for the exterior.
05 - Flip bread slices and spread cheese mixture evenly onto two slices on the unbuttered side.
06 - Layer sliced pear, apple, or figs if using, and/or arugula or spinach. Drizzle with extra honey for added sweetness.
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 Hints:

01 -
  • Goat cheese brings a tangy creaminess that sets this miles apart from ordinary cheddar melts.
  • The honey and chili flakes create a sweet-heat contrast that feels both comforting and unexpectedly bold.
  • It comes together in under thirty minutes but tastes like something from a café menu.
  • You can dress it up with pear slices or arugula or keep it simple and still impress yourself.
02 -
  • Room temperature cheese spreads more easily and melts more evenly, so pull your goat cheese and cream cheese out of the fridge at least twenty minutes before you start.
  • Medium heat is your friend here—too high and the bread will burn before the cheese has a chance to soften and meld together.
  • Pressing gently with the spatula helps the sandwich toast evenly, but don't smash it or you'll squeeze out the filling.
  • Letting the sandwich rest for a minute or two after cooking keeps the cheese from oozing out when you slice it in half.
03 -
  • Spread the butter all the way to the edges of the bread so every corner crisps evenly and turns golden.
  • If your goat cheese is too crumbly, whip it with a hand mixer or food processor for thirty seconds to make it silky and spreadable.
  • Use a cast-iron skillet if you have one—it holds heat beautifully and gives you the most even, gorgeous crust.
  • Taste your filling before assembling so you can tweak the honey, chili, or salt to match your mood that day.
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