In a small saucepan, combine honey and red pepper flakes.

Heat over medium low heat until it comes to a low bubble. Let simmer 1-2 minutes, making sure it doesn’t come to a full boil.

Remove the honey from the heat and stir in the apple cider vinegar.

Serve as a dip for the goat cheese, or drizzle over the top of the peach goat cheese bites.

In a small, shallow bowl, whisk the egg.

In another small, shallow bowl, add the breadcrumbs.

In a third small, shallow bowl, add the flour.

Cut the goat cheese into thin slices. Surround each peach cube with two slices of goat cheese and use your fingers to form it into a small patty or ball. Repeat with the remaining peaches and goat cheese.

Dip the goat cheese patty into the flour first, coating on all sides. If your patty came out irregularly shaped, this is a great time to form it into a more perfect circle.

Next, dip the patty into the egg, coating it completely.

Transfer the patty into the breadcrumbs, turning it around and pressing crumbs against it to coat all sides.

Heat olive oil in a 12 inch skillet over medium heat.

Once hot, add the goat cheese patties in a single layer, working in batches if necessary. Allow to cook for a few minutes until golden brown.

Flip the goat cheese and cook for another 2-3 minutes until both sides are golden.

If you made your patties on the thicker side, you may want to use tongs to help turn the patties onto their sides, turning them around to get all the way around, until golden brown on all sides.

Transfer the cooked goat cheese to a plate lined with paper towels and sprinkle with coarse salt if desired.

Serve alongside or drizzled with hot honey.