Goat Cheese Grilled with Honey (Printable)

Crispy buttery sourdough meets tangy goat cheese with sweet honey and spicy chili flakes.

# What you'll 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, 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 to taste. 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 bread slices and spread a thin, even layer of softened butter on one side of each slice, which will be the exterior 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/or a handful of arugula or spinach. 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 before cheese softens.
10 - Transfer sandwiches to a cutting board and let rest for 1 to 2 minutes.
11 - Slice each sandwich in half and 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 Tips:

01 -
  • The tangy goat cheese and sweet honey create a flavor contrast that feels both indulgent and surprisingly light.
  • Chili flakes add a gentle warmth that sneaks up on you without overwhelming the creamy filling.
  • Sourdough crisps beautifully in butter, giving you that perfect crunch against the soft, melted center.
  • It comes together in under half an hour, yet tastes like something you'd order at a fancy café.
02 -
  • Medium heat is your friend: too high and the bread burns before the cheese warms, too low and you lose that crisp crust.
  • Room-temperature cheese spreads much more easily and melts faster, preventing the bread from over-toasting.
  • Taste your filling before you assemble: once the sandwiches are together, it is too late to tweak the honey or spice.
  • Pressing gently with the spatula helps the cheese melt evenly and creates better contact with the pan for an even golden crust.
03 -
  • Mix your cheese filling the night before and refrigerate it: just bring it back to room temperature before spreading so it glides easily.
  • If your skillet isn't nonstick, use a combination of butter and a touch of olive oil to prevent sticking and add extra flavor.
  • Press down gently but firmly with the spatula during toasting: it helps the cheese melt faster and creates beautiful grill marks.
  • For a richer finish, brush the outside of the bread with melted butter instead of spreading softened butter, ensuring every inch crisps evenly.
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