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Open-faced Goat Cheese, Red Onion and Nectarine Sandwiches

August 16, 2010

Goat Cheese, Nectarine and Red Onion Sandwiches

Last week, I was graced by a visit from my dear friend Dana, a native Minnesotan and artiste extraordinaire.  We were randomly assigned to each other as freshman year roommates, hit it off, and well, here we are today – pals that share a love of good breakfasts, Lipton tea, watercolor/gouache painting, and all sorts of other things.  Anyway, Dana is quite a lovely house guest and on Tuesday when she decided to take a break from her tour of the New York/Philly Area to relax Chez Moi, we took the opportunity to laze about the comfort of our air-conditioned apartment, catching up, eating good food, and indulging in the guilty pleasure of trashy daytime TV.  It was lovely.

Best Nectarines Ever!

Having found some tremendously ripe, oh-so-sweet white nectarines at our local grocery co-op, and delighting in the company of a a willing, even enthusiastic cheese eater (unlike my usual dining companion), I made these sandwiches for lunch – toasted baguette with a thick layer of goat cheese (we chose a rich, rinded bucheron), thinly sliced nectarines and red onion, sprinkled generously with sea salt and cracked pepper. The salty/sweet/savory/tangy combination was so ideal, we adorned a homemade pizza with the same ingredients later that evening.

Impromtu pizza with goat cheese, nectarines and red onion

So regardless of the way you combine these ingredients – be it on a piece of toast, a slice of homemade pizza, or tossed with some fresh greens – I can vouch for the quality of the goat cheese/red onion/nectarine combination. You’ll find it a great antidote to your lunchtime doldrums, and in general, is the perfect way to revel in the August bounty of peak-season, sweeter-than-sweet stone fruit.

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