Creamy chèvre and smooth cream cheese combine with sweet honey and chili flakes in crisp sourdough. Tang, spice, and sweetness.
# What You 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, 1/2–3/4 inch thick
04 - 3 tbsp unsalted butter, softened
05 - 2 tsp olive oil
→ Sweeteners & Spice
06 - 2–3 tbsp honey
07 - 1 tsp crushed red chili flakes
→ Seasoning
08 - 1/4 tsp fine sea salt
09 - Freshly ground black pepper, to taste
→ Optional Add-ins
10 - 1–2 tsp finely chopped fresh thyme or rosemary
11 - Zest of 1/2 lemon
12 - A handful of baby arugula or spinach
13 - Thinly sliced ripe pear, apple, or fresh figs
# Directions:
01 - Combine goat cheese and cream cheese in a small bowl. Mash with a fork or spatula until smooth and creamy.
02 - Add 2 tbsp honey, 1/2 tsp 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. Spread a thin, even layer of softened butter on one side of each slice (these will be the outsides).
05 - Flip slices and spread cheese mixture evenly onto two slices (unbuttered side). Add sliced fruit and/or arugula if using, then drizzle with extra honey. Top with remaining bread slices, buttered side facing out.
06 - Preheat a large nonstick or cast-iron skillet over medium heat for 2–3 minutes. Swirl in olive oil if desired.
07 - Place sandwiches in skillet, buttered sides down. Toast for 3–5 minutes per side, pressing gently with a spatula, until golden brown and crisp. Lower heat if bread browns too quickly.
08 - Transfer sandwiches to a cutting board and let rest for 1–2 minutes. Slice each sandwich in half.
09 - Arrange on plates. Drizzle with extra honey, sprinkle with chili flakes and black pepper, and garnish with herb leaves if desired. Serve immediately.
