Goat Cheese Grilled with Honey Chili (Printable Version)

Crisp sourdough with creamy goat cheese, sweet honey, and spicy chili flakes

# What You 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, 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 Make It:

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 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 bread slices. Spread a thin, even layer of softened butter on one side of each slice.
05 - Flip bread slices and spread cheese mixture evenly onto two slices on the unbuttered side. Add sliced pear, apple, figs, and arugula or spinach if using. Drizzle with extra honey.
06 - Top with remaining bread slices, buttered side facing out, to form two sandwiches.
07 - Preheat a large nonstick or cast-iron skillet over medium heat for 2 to 3 minutes. Swirl in olive oil if desired.
08 - 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.
09 - Transfer sandwiches to a cutting board and let rest for 1 to 2 minutes.
10 - 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 tang of goat cheese meets honey and heat in a way that feels sophisticated but takes less than half an hour.
  • Buttery, crisp sourdough holds up to the filling without turning soggy, giving you that perfect crunch with every bite.
  • You can dial the sweetness and spice up or down depending on your mood or who you are feeding.
  • It works as a quick lunch, a cozy dinner with soup, or even a fancy snack when friends drop by unexpectedly.
02 -
  • Room temperature cheese spreads infinitely better than cold cheese straight from the fridge; I learned this after wrestling with crumbly goat cheese that tore my bread.
  • Medium heat is your friend here, because too high and the bread burns before the cheese warms, too low and you lose that satisfying crunch.
  • Resting the sandwich for a minute or two after cooking lets the filling firm up just enough so it does not slide out when you bite in.
03 -
  • Press the sandwiches gently but firmly with your spatula while they cook; this helps the cheese spread to the edges and creates better contact with the pan for an even, crispy crust.
  • A tiny swirl of olive oil in the skillet before adding the sandwiches gives an extra layer of crispness and a subtle fruity note that pairs beautifully with the honey.
  • If you want to make this for a crowd, use a large griddle or two skillets at once so everyone eats at the same time while the sandwiches are still crackling hot.
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