Goat Cheese with Honey & Chili (Printable)

Tangy goat cheese, sweet honey, and chili heat pressed between crispy buttered sourdough for an upscale sandwich.

# What You'll Need:

→ Dairy & Cheese

01 - 4 oz soft goat cheese (chèvre), at room temperature
02 - 2 oz 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 honey, chili flakes, salt, and black pepper to the cheese mixture. Mix well and taste; adjust honey and chili to your preference.
03 - Stir in fresh herbs and lemon zest if desired. Taste and adjust seasoning.
04 - Lay out bread slices and spread a thin, even layer of softened butter on one side of each slice.
05 - Flip the slices and spread the cheese mixture evenly onto two slices on the unbuttered side.
06 - Add a layer of 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 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 Advice:

01 -
  • It balances creamy tang, honey sweetness, and gentle heat in every bite without overwhelming your palate.
  • You can make it in under half an hour with pantry staples and whatever bread you have on hand.
  • The golden, buttery crust gives way to soft, molten cheese that practically oozes onto your plate.
  • It feels fancy enough for brunch guests but requires zero special skills or equipment.
02 -
  • Bring your cheeses to room temperature before mixing or they'll clump and resist blending into a smooth spread.
  • Use medium heat and be patient; rushing on high heat burns the bread before the cheese has a chance to melt.
  • Press gently with your spatula to encourage even contact with the pan, but don't smash the sandwich or you'll squeeze out the filling.
  • Let the sandwiches rest after cooking so the cheese firms up just enough to stay inside when you slice.
03 -
  • Soften your butter at room temperature so it spreads easily without tearing the bread or leaving bare spots.
  • Mix your cheese filling a few hours ahead and let it sit in the fridge so the flavors meld, then bring it back to room temperature before assembling.
  • Use a cast-iron skillet if you have one; it holds heat evenly and gives you that perfect, restaurant-quality crust.
  • Press gently but steadily with your spatula to encourage contact with the pan without squeezing out the filling.
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