Cut out two 5cm/2in circles of bread using a pastry cutter. Divide the goat cheese between four slices of bread. Place two bread slices, buttered side down, in the hot pan. 2. Stir before using. Method. Preheat grill to medium-high heat (350° to 400°). Mix balsamic, honey, rosemary, butter and salt and pepper. Drizzle each with a little olive oil. Turn plank over, and top with goat cheese. Grill wood plank on one side 4 to 5 minutes or until well marked. Heat a skillet to medium-high. A hearty hickory smoke asserts itself in the dough, while tangy, savory goat cheese takes center stage. Keep the grilling theme going by preparing this Honey-Pepper Grilled Goat Cheese appetizer on the barbie. Heat a griddle pan and griddle for two minutes on each side, or until golden. This fresh, grilled pizza drizzled with bourbon honey is one of chef Edward Lee’s favorite dishes to make as an app or main dish. 3. Toppings like zucchini, fresh cherries and shiitake mushrooms pull flavor in different, unexpected directions. Let set at room temperature for at least 20 minutes. Slather one side of each slice of bread with the balsamic butter.