You are here: Home » Recipes » Grilled Open-Face Herbed Goat Cheese Sandwich Grilled Open-Face Herbed Goat Cheese Sandwich Recipe by California Walnut Board 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 PrintEmail Don’t worry if you can’t find balsamic vinegar glaze at your local gourmet store, it’s easy to make. Ingredients 1 loaf sourdough or sweet baguette4 ounces herbed goat cheese1/2 cup walnuts, lightly toasted and chopped3 to 4 -- perfectly ripe nectarines2 to 3 tablespoons balsamic vinegar glaze -- Watercress leaves, for garnish1 cup balsamic vinegar Instructions 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 watercressadding 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. Recipe courtesy of Mollie Katzen.