Preheat the grill to very hot.
Slice the sourdough into fairly thick slices. About 2cm.
Drizzle the pieces with olive oil and pop under a grill to toast gently. Turn and do the other side. Don’t let them colour too much.
Rub the pieces on one side with garlic.
That side up, pop the sliced cheese (no more than 1cm thick) on top.
Cut the Metis® all around and twist to split in two. The stone will be in one side, carefully remove it with a sharp knife.
Cut into segments, fairly thin. Pop them artfully on top of the goat’s cheese. Drizzle all of them with honey.
Back under the grill until brown and bubbling, around 5-8 minutes.
Serve with a sharp rocket and red onion salad.