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Grilled Open-Face Herbed Goat Cheese Sandwich with Nectarines and Walnuts
A savory and sweet appetizer that is sure to impress.
Per Serving: 376 calories, 13g protein, 54g carbohydrates, 4g fiber, 12g fat, 4g saturated fat, 2g monounsaturated fat, 5g polyunsaturated fat, 9mg cholesterol, 495mg sodiumYield: Serves 6 to 8
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