Grilled Open-Face Herbed Goat Cheese Sandwich

  • Yield 6 to 8 servings
  • Prep 10 mins
  • Cook 5 mins

These pretty sandwiches are drizzled with balsamic glaze to add a touch of sweet acidic bite.

California Walnut Board

Don’t worry if you can’t find balsamic vinegar glaze at your local gourmet store, it’s easy to make.


1 loaf sourdough or sweet baguette
4 ounces herbed goat cheese
1/2 cup walnuts, lightly toasted and chopped
3 to 4 -- perfectly ripe nectarines
2 to 3 tablespoons balsamic vinegar glaze
-- Watercress leaves, for garnish
1 cup balsamic vinegar


  1. 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.
  2. 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 watercressadding a little more of the balsamic glaze if desired and serve right away.
  3. 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.

Recipe courtesy of Mollie Katzen.



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