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Source: California Walnut Board

Goat Cheese Sandwich with Nectarines and Walnuts
Great for lunch or as an appetizer!
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Serves: 8
Prep Time: 15 minutes
Cook Time: 25 minutes
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1 baguette, sourdough or sweet
4 ounces herbed goat cheese
1/2 cup chopped, lightly toasted California walnuts
3 or 4 nectarines, perfectly ripe
2 tablespoons balsamic vinegar glaze*
Watercress leaves for garnish
Balsamic Vinegar Glaze
1 cup balsamic vinegar

Heat the 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 and grill until golden and fragrant, about 3 minutes. Halve and pit the nectarines. Arrange the nectarines cut side down and grill until marked and warmed through, about 4 minutes. Slice the nectarines.

Spread each grilled surface with goat cheese, then sprinkle with the walnuts, pressing them into the cheese. Decorate the top of each open-face sandwich with some of the grilled nectarines and drizzle with the balsamic vinegar glaze. Garnish with the watercress leaves and add 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.

Per Serving: 376 calories; 12 g fat; 4 g saturated fat; 9 mg cholesterol; 495 mg sodium; 54 g carbohydrate; 4 g fiber; 13 g protein

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