Goat Cheese Grilled with Honey Chili (Printable)

Crispy buttery sourdough filled with tangy goat cheese, sweet honey, and spicy chili flakes for a perfect balance of flavors.

# 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, optional

→ 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 black pepper to the cheese mixture. Mix well and taste; adjust honey and chili to preference.
03 - Stir in fresh herbs and lemon zest if desired. Taste and adjust seasoning as needed.
04 - Lay out bread slices. Spread a thin, even layer of softened butter on one side of each slice, which will be the exterior sides.
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 thin stream 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.
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 Hints:

01 -
  • The tangy goat cheese melts into a luscious, creamy filling that feels restaurant-fancy but takes just minutes at home.
  • Honey and chili flakes create an addictive sweet-spicy contrast that makes every bite interesting.
  • Crisp, golden sourdough holds up beautifully without turning soggy or falling apart.
  • You can dress it up with pear slices and arugula or keep it simple—it shines either way.
02 -
  • Let the goat cheese and cream cheese come to room temperature—cold cheese won't mix smoothly and will tear the bread when you spread it.
  • Press gently with the spatula while toasting to ensure even contact with the pan, but don't smash the sandwiches flat or the filling will ooze out.
  • If the bread is browning too quickly, lower the heat and give the cheese time to melt; patience here is the difference between burnt and perfect.
03 -
  • Mix a little cream cheese into the goat cheese for a milder, creamier filling that even goat cheese skeptics will love.
  • Use a cast-iron skillet if you have one—it distributes heat evenly and gives you the crispest, most golden crust.
  • Don't skip the resting time after toasting; those two minutes let the filling set just enough so it doesn't ooze out when you slice.
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