Goat Cheese Grilled with Honey Chili (Printable)

Crisp buttery sourdough meets tangy goat cheese, honey sweetness, and spicy chili flakes in 30 minutes.

# What You'll Need:

→ Dairy & Cheese

01 - 4 ounces soft goat cheese (chèvre), room temperature
02 - 2 ounces cream cheese, 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 according 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.
05 - Flip bread slices and spread cheese mixture evenly onto two slices on the unbuttered side.
06 - Layer sliced pear, apple, or figs if using, and/or arugula or spinach. Drizzle with extra honey.
07 - Top with remaining bread slices with 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 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. Drizzle with extra honey, sprinkle with chili flakes and black pepper, and garnish with herb leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • Tangy goat cheese meets sweet honey in a way that feels fancy but comes together in minutes.
  • The chili flakes add just enough heat to keep every bite interesting without overwhelming the creamy center.
  • Sourdough crisps up beautifully, giving you that perfect crunch against the soft, melty filling.
  • It feels like something you'd order at a café, but you can make it in your own kitchen with ingredients you probably already have.
02 -
  • Let the goat cheese and cream cheese sit at room temperature for at least twenty minutes, cold cheese won't spread evenly and you'll tear the bread trying.
  • Medium heat is your friend, too high and the bread burns before the cheese softens, too low and it stays pale and greasy.
  • Resting the sandwiches for a minute or two after cooking keeps the filling from oozing out the second you slice them.
  • Taste the cheese mixture before you assemble, it's much easier to adjust honey and spice now than after it's already melted inside bread.
03 -
  • Press down gently with your spatula while cooking to help the cheese melt evenly without squishing out the sides.
  • If your skillet isn't nonstick, a little olive oil swirled in before the butter helps prevent sticking and adds a subtle fruity flavor.
  • Extra honey drizzled on top right before serving isn't just for looks, it adds a final hit of sweetness that ties everything together.
  • Make a double batch of the cheese mixture and keep it in the fridge, it's delicious spread on crackers or toast for a quick snack later.
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