Lots of people claim they don’t like goat’s cheese, but this sandwich will convert them. The secret is to get the right balance of flavours. The amount of honey is crucial. Take the recipe below as a guideline, but don’t be afraid to add a little more honey if your cheese is more mature or has a stronger, more ‘goaty’ taste to it. We use Rosary, made by Chris and Clare Moody in Wiltshire. But any fresh goat’s cheese without a rind will do. The softer and creamier the better.
Prep time: 10 minutes
Cook time: 10 minutes
- 50g salted butter
- leaves from 2 rosemary sprigs, finely chopped
- 4 sourdough bread slices
- 180g soft goat’s cheese
- 40g walnut pieces
- 3 tbsp honey
- Melt the butter in a pan. Add the rosemary leaves and simmer over a low heat for 5 minutes until the butter begins to turn a light shade of green. This means the rosemary is doing its job and imparting its flavour.
- Using a pastry brush, butter one side of each slice of bread with the melted rosemary butter, leaving nothing in the pan.
- Flip over two of the slices of bread and spread the goat’s cheese across them in a nice thick layer, then add the walnuts and drizzle with the honey.
- Top with the other two slices of bread, ensuring the buttered side is on top. Place the sandwiches in the pan. Cook for 3-4 minutes, applying pressure to the top of the them using a spatula or fish slice while they are cooking, as this will help the cheese to melt.
- Flip the sandwiches over and cook on the other side for another 3-4 minutes, or until both sides are golden brown and the cheese is oozing out.