Ingredients

• 400 g goat cheese
• 3 tbsp olive oil
• 2 tbsp fresh thyme
• 1 tbsp fresh rosemary
• 1 tsp black pepper
• 1/2 tsp red pepper flakes
• 2 tbsp honey

Instructions

1. Prepare the cheese

   Cut the goat cheese into thick 2cm slices or leave in log form if preferred. Pat the cheese completely dry with paper towels for 2-3 minutes. Brush all surfaces lightly with 1 tbsp olive oil. Do not oversoak the cheese or it will become too soft to handle.

2. Season the cheese

   Mix fresh thyme, rosemary, black pepper, and red pepper flakes in a small bowl for 30 seconds. Sprinkle the herb mixture evenly over all sides of the cheese pieces, pressing gently to adhere for 1 minute. Do not use too much pressure or the cheese will break apart.

3. Preheat the grill

   Heat your grill or grill pan over medium heat for 4-5 minutes until it's hot enough that a drop of water sizzles immediately. Brush the grill grates lightly with olive oil to prevent sticking. Do not use high heat as it will burn the cheese exterior before the inside warms through.

4. Grill first side

   Place the seasoned cheese pieces on the grill over medium heat for 2-3 minutes without moving them. The bottom should develop golden grill marks and feel slightly firm when gently pressed. Do not flip too early or the cheese will stick and tear.

5. Flip and finish

   Carefully flip the cheese using a wide spatula and grill over medium heat for 2-3 minutes more. The cheese should have clear grill marks and feel warm throughout when gently pressed. Do not overcook or the cheese will completely melt and lose its shape.

6. Serve immediately

   Transfer the grilled cheese to serving plates and drizzle with remaining olive oil and honey over low heat for 30 seconds to warm. Serve within 2-3 minutes while the exterior is crispy and interior is soft. Do not let it sit or the texture contrast will be lost.

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