Goat Cheese Grilled with Honey Chili (Printable)

Creamy goat cheese blended with honey and chili flakes, grilled to golden perfection on buttery sourdough bread

# 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 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

# 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 freshly ground black pepper. Mix thoroughly and taste; adjust honey and chili to preference.
03 - Stir in fresh herbs and lemon zest if desired. Taste and adjust seasoning accordingly.
04 - Lay out bread slices and spread a thin, even layer of softened butter on one side of each slice, which will become the exterior.
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 a thread of extra honey for added sweetness.
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. 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 Suggestions:

01 -
  • The goat cheese becomes impossibly creamy and melts into every corner of the toast, so you never bite into a dry spot.
  • That honey-chili combination hits like a secret you didn't know you were missing, sweet and sharp at the same time.
  • It actually feels fancy enough to serve to people, but casual enough to make on a random Tuesday when you're hungry.
02 -
  • Room-temperature cheese spreads smoothly and melts evenly; cold cheese will clump and won't incorporate the honey and spices properly.
  • Medium heat is non-negotiable—too hot and your bread burns before the cheese softens, too low and you'll never get that crispy crust.
  • Don't skip the rest time; even two minutes makes a difference in how the sandwich holds together when you cut it.
03 -
  • Let your butter and cheese come to room temperature for at least 30 minutes before you start—this is the one shortcut that actually matters.
  • Cast iron holds heat better than nonstick, so if you have it, use it; the crust will be noticeably crispier and more golden.
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