Goat Cheese Grilled with Honey Chili (Printable)

Crispy buttered sourdough with tangy goat cheese, honey, and chili heat.

# 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

# Preparation Steps:

01 - Combine goat cheese and cream cheese in a small bowl. Mash with a fork or spatula until smooth and creamy.
02 - Add honey, chili flakes, salt, and black pepper to the cheese mixture. Mix thoroughly and taste; adjust honey and chili flakes to 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 for the exterior surfaces.
05 - Flip bread slices and spread cheese mixture evenly onto two slices on the unbuttered sides.
06 - Add sliced pear, apple, or figs if using, and a handful of arugula or spinach. Drizzle with a thread of extra honey.
07 - Top with remaining bread slices, buttered side facing outward, 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 skillet with 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 Suggestions:

01 -
  • The creamy tang of goat cheese gets balanced by sweet honey and a whisper of chili heat, creating a flavor combination that feels gourmet but takes less than half an hour.
  • Crisp, buttery sourdough on the outside gives way to a luscious, molten center that makes every bite feel indulgent.
  • You can dress it up with pear slices and arugula or keep it simple—either way, it tastes like you spent way more effort than you did.
02 -
  • If your bread is browning too fast but the cheese hasn't softened, lower the heat and cover the skillet with a lid for a minute to trap the steam and encourage melting.
  • Always let the goat cheese and cream cheese come to room temperature first; cold cheese won't blend smoothly and will tear the bread when you try to spread it.
  • Don't skip the resting step after cooking—it gives the filling a moment to set so you get neat, beautiful slices instead of a molten mess.
03 -
  • Press the sandwiches gently but firmly with your spatula while they cook to help the cheese spread evenly and the bread make full contact with the pan for maximum crispness.
  • If you want an even more luxurious melt, add a thin slice of fontina or mild white cheddar along with the goat cheese for extra gooeyness without overpowering the tang.
  • Leftover cheese mixture keeps in the fridge for up to three days and makes a fantastic spread for crackers, crostini, or even stirred into scrambled eggs.
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