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6 ounces chevre (room temperature goat cheese)
2 tsp nonfat milk
1 T honey
3 fresh peaches, halved, pitted and sliced (¼ " thick)
Fresh basil, julienned (for garnish)
12 slices of sourdough baguette (grilled)
½ cup good quality balsamic
1 tsp brown sugar


Place good quality balsamic in a small sauce pan. Try finding ones from Reggio Emelia or Modena in Italy.

Cook on low for 20 minutes (may vary depending on heat)

Balsamic will cook down to a syrup-like consistency. Add a teaspoon of brown sugar at the end to sweeten the finished vinegar.

While the grill is heating up, combine chevre cheese, milk, and honey in a small bowl until smooth.

Grill peaches on a lightly oiled grill pan (or bbq) for 5-6 minutes showing grilling marks and set aside.

Brush baguette with olive oil and light sprinkling of salt and grill.

Layer chevre on grilled bread and top with a slice of peach.

Drizzle balsamic dressing and garnish with basil.

Serve at room temperature and enjoy with a glass or two of Sean Minor Sauvignon Blanc.