Pair this light sandwich with St. Francis' Sonoma County Chardonnay, complementing the wine's notes of melon, tropical citrus, and vanilla.
- 3 Tablespoons unsalted butter
- 1 large ripe pear, skin removed, cored, and cut into 16 equal slices
- 1 Tablespoon pickled ginger, drained and finely chopped
- 2 Teaspoons honey
- 6 Ounces fresh goat's milk chevre
- 4 slices of sourdough bread 1/4 inch thick
- Sprig of fresh rosemary
In a small sauté pan, add 1 tablespoon of the butter; save the remaining 2 tablespoons for later.
Heat the butter over medium heat until it starts to foam, then add the pear slices, the pickled ginger, and the honey. Allow to cook for about 5-7 minutes until the pear begins to color lightly and soften.
Remove pears and any liquids into a bowl and let sit.
Equally spread the chevre onto one side of each slice of bread.
Assemble the sandwiches by adding 4-6 slices of the cooked pears to the goat’s milk chevre side of the bread then topping with another slice of bread, cheese side down. Reserve the liquids and extra pear slices for garnish.
Using the remaining 2 tablespoons of butter, equally spread onto the outsides of each sandwich.
In a large sauté pan over a medium flame, toast the sandwiches to a deep golden brown on each side.
Allow sandwiches to rest for 3 minutes before cutting or eating.
Garnish with a sprig of fresh rosemary and any remaining honey and pickled ginger left over.