Goat Cheese Grilled with Honey Chili (Printable Version)

Crispy sourdouth filled with creamy goat cheese, sweet honey, and spicy chili flakes for a perfect sweet-savory bite.

# List of Ingredients:

→ 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 black pepper. Mix well and 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 and spread a thin, even layer of softened butter on one side of each slice, which will be the exterior.
05 - Flip the bread slices and spread cheese mixture evenly onto two slices on the unbuttered side.
06 - Layer sliced pear, apple, or figs if using, and add arugula or spinach. Drizzle with honey for added sweetness.
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 spatula, until golden brown and crisp. Lower heat if bread browns too quickly.
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 chili flakes and black pepper, and garnish with herb leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • The goat cheese stays soft and tangy while the honey pools into sweet pockets that balance every bite.
  • Chili flakes add just enough warmth to wake up your palate without overwhelming the delicate cheese.
  • Sourdough crisps beautifully in butter, creating a golden shell that shatters when you press down.
  • It feels fancy enough for guests but takes less time than ordering takeout.
02 -
  • If your goat cheese is fridge cold it will clump and refuse to blend, let it sit on the counter for twenty minutes before you start.
  • Pressing too hard with the spatula squeezes out the filling, a gentle hand keeps everything inside where it belongs.
  • Medium heat is your friend, high heat will char the bread before the cheese has a chance to melt into creamy pockets.
03 -
  • Mix a teaspoon of olive oil into your softened butter for an extra crisp, golden crust that stays crunchy longer.
  • Add a pinch of lemon zest to the cheese filling for a bright note that cuts through the richness and makes every bite feel lighter.
  • If you love fruit, layer thin slices of ripe pear or fig inside, the juicy sweetness pairs beautifully with tangy goat cheese and spicy chili.
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