Grilled Open-Face Herbed Goat Cheese Sandwich with Nectarines and Walnuts
A savory and sweet appetizer that is sure to impress.
Summer is here when you lay warm grilled nectarines on herby fragrant goat cheese. These pretty sandwiches are drizzled with balsamic glaze to add a touch of sweet acidic bite. Don’t worry if you can’t find balsamic vinegar glaze at your local gourmet store, it’s easy to make.
- 1 sourdough or sweet baguette
- 4 ounces herbed goat cheese
- 1/2 cup walnuts, lightly toasted and chopped
- 3 or 4 perfectly ripe nectarines
- 2 to 3 tablespoons balsamic vinegar glaze
- watercress leaves, for garnish
Balsamic Vinegar Glaze - 1 cup balsamic vinegar
Heat a barbeque or grill to medium-high heat. Cut the baguette crosswise into six equal lengths, then slice each section in half lengthwise. Arrange the bread, cut side down on the grill; grill until golden and fragrant, about 3 minutes. Halve and pit the nectarines; arrange cut side down; grill until marked and warmed through, about 4 minutes. Slice.
Spread each grilled surface with goat cheese, then sprinkle with walnuts, pressing them into the cheese. Decorate the top of each open-face sandwich some of the grilled nectarines and drizzle with the balsamic vinegar glaze. Garnish with watercress adding a little more of the balsamic glaze if desired and serve right away.
Balsamic Vinegar Glaze
- In a small saucepan bring the balsamic vinegar to a boil over medium-high heat; cook stirring until reduced to 3 to 4 tablespoons.
Source: Courtesy of Mollie Katzen for the California Walnut Board