Grilled Open-Face Herbed Goat Cheese Sandwich

California Walnut Board
  • Yield: 6 to 8 servings
  • Prep: 10 mins
  • Cook: 5 mins

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


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

Nutritional Info *per serving

  • Calories 410
  • Glycemic Load 0
  • Fat 13g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 3g
  • Cholesterol 15mg
  • Sodium 500mg
  • Potassium 330mg
  • Carbohydrate 57g
  • Fiber 3g
  • Sugars 13g
  • Protein 16g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 4%
  • Calcium 10%
  • Iron 20%