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

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