Goat Cheese Grilled with Honey Chili (Printable Version)

Crisp sourdough meets tangy goat cheese, honey sweetness, and spicy chili flakes for a perfectly balanced bite.

# 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, 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 Additions

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

# 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, 1/2 teaspoon chili flakes, salt, and several 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 bread slices and spread a thin, even layer of softened butter on one side of each slice; these will be the outer surfaces.
05 - Flip the slices and spread the cheese mixture evenly onto two slices on the unbuttered side.
06 - Layer sliced pear, apple, or figs if using, and add a handful of arugula or spinach. Drizzle with a thin thread of extra honey.
07 - Top with remaining bread slices, buttered side facing outward, 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 before serving.
11 - Slice each sandwich in half. Arrange on plates, 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 honey and chili flakes create a sweet heat that makes every bite addictive and surprising.
  • Goat cheese melts into a luxurious, tangy spread that feels fancy but comes together in minutes.
  • Crispy, buttery sourdough adds crunch and richness without overpowering the creamy filling.
  • It works equally well as a quick weekday lunch or an elegant weekend treat for guests.
02 -
  • Room temperature cheese spreads smoothly and melts evenly, while cold cheese can tear the bread and stay lumpy.
  • Medium heat is crucial, too high and the bread burns before the cheese softens, too low and the crust stays pale and soft.
  • Letting the sandwiches rest for a minute or two after toasting prevents the cheese from oozing out when you slice.
03 -
  • Press the sandwiches gently with a spatula while toasting to ensure even contact with the pan and a uniformly golden crust.
  • If the cheese mixture is too thick to spread, stir in a teaspoon of milk or cream to loosen it without losing flavor.
  • Toast the sandwiches in batches if your skillet is small, keeping finished ones warm in a low oven until ready to serve.
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