2 Slices Multi-grain Bread
1-2 oz Goat Cheese
1 Ripe Tomato
D’Avolio 18 Year Balsamic Vinegar
D’Avolio Tuscan Olive Oil
Pinch Corse Salt
Heat a heavy skillet on medium.
Thinly slice tomato. Put half the tomato on bread and sprinkle with a little salt. Break up goat cheese on tomato and drizzle a little D’Avolio 18 Year Balsamic Vinegar on top. Cover with remaining tomato slices.
Drizzle D’Avolio Tuscan Olive Oil in pan and place sandwich on oil sliding it around the pan. Cook until brown (a few minutes) on one side and flip. Don’t over cook!
Enjoy with fresh peach slices drizzled with the Balsamic Vinegar.