Winter Citrus Honey Melt

Winter Citrus Honey MeltI know, I know, citrus and melting cheese might sound like a bizarre combination.  I suppose it is — but, it’s also interesting and super delicious.

Citrus is more typically paired with softer aged cheeses, like Cashel Blue or Gorgonzola, and with good reason — it’s fabulous!  (Goat cheese is also a lovely choice.)  I’d rather not be typical today, though.

Winter Citrus Honey MeltI’ve been wanting to try this for a while, so when beautiful cheeses from Kerrygold, and gorgeous citrus from Melissa’s Produce arrived on the same day, well, one thing led to another and the Winter Citrus Honey Melt was born.

And you could totally play around with this — use any citrus you like, add slices of avocado, basil leaves, or even a sprinkling of candied ginger.  The possibilities are endless.

Winter Citrus Honey Melt
There’s nothing quite like perfectly ripe, stunningly colored, juicy and sweet citrus.

Winter Citrus Honey Melt
Prep time
Total time
Serves: Serves 2
  • ¼ cup honey
  • 3 key limes
  • about ½ teaspoon finely chopped thyme, plus a little extra for garnish
  • 1 blood orange, room temperature
  • 1 Cara Cara orange, room temperature
  • 1 sweet lime, room temperature
  • 2 thick slices of rustic bread (a large, flat roll is best so the bottom of each melt is an "end")
  • about 2 teaspoons olive oil
  • about 3-ounces sliced Kerrygold Blarney Castle Cheese (or your favorite mild and creamy cheese)
  • coarse sea salt and freshly ground black pepper
  1. Add the honey, thyme and juice of 2 of the key limes, to a small pan. Set aside.
  2. Cut the skin off of all of the citrus, including the remaining key lime -- like this. Then slice each one horizontally into thin (about ¼-inch) slices. Set aside on a plate.
  3. Coat the bottom of a medium-sized sauté pan with the olive oil. Turn the heat to medium and then add the bread slices to "toast" them, until the edges are golden brown and crisp, about 2 minutes. While the bread is still hot, add half of the cheese to each one. Cover the pan, turn the heat to low and let the cheese melt.
  4. While the cheese is melting, place the pan with the honey on the stove over low heat. Let it warm through and become thinner. Leave it on the stove until you're ready to use it.
  5. Remove the cheesy bread slices from the pan and place each one on a serving plate.
  6. Immediately drizzle about a teaspoon or so of the honey mixture over each one. Then gently dredge each citrus slice into the honey mixture, coating it well. As you go, arrange the slices between each bread slice.
  7. Sprinkle with the salt and pepper, and garnish with fresh thyme.
  8. Serve ASAP!
It's important to be sure the citrus is not at all cool when it hits the melted cheese, or it will alter the creamy texture of the cheese. That's why it should be dredged into the warm honey.

This is not a sponsored post — both Kerrygold and Melissa’s Produce send me samples for recipes testing, and as always, I only write about things I love.

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