Goat Cheese Sandwich with Nectarines and Walnuts

Total Time
40 Mins

Total Time

Prep Time
15 Mins
Cook Time
25 Mins
Total Time
40 Mins


376 cal
Total Fat
12 g
Polyunsaturated Fat
5 g
9 mg
495 mg
54 g
Dietary Fiber
4 g
13 g


  • baguette, sourdough or sweet
  • 4 ounces herbed goat cheese
  • 1/2 cup California walnuts, lightly toasted, chopped
  • 3 or 4 nectarines, perfectly ripe
  • 2 to 3 tablespoons Balsamic Vinegar Glaze
  • Watercress leaves, for garnish

Balsamic Vinegar Glaze

  • 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 watercress adding a little more of the balsamic glaze if desired and serve right away.

Balsamic Vinegar Glaze

  1. In a small saucepan bring the balsamic vinegar to a boil over medium-high heat.
  2. Cook, stirring until reduced to 3 to 4 tablespoons.