Open-Faced Goat Cheese Sandwich

I based this on a recipe I saw in the Prevention Guide 400 Calorie Fix cookbook, which I picked up in the supermarket as I was waiting to check out.

It just sounded so delicious that I had to make it. It was supposed to be served with a roasted vegetable soup, but I didn't make that - we just ate our two small pieces of crisped whole grain bread for a light dinner.

I started by bringing the Chavrie brand goat cheese to room temperature, as was suggested in the booklet (the brand was not suggested, but this is one of the best goat cheeses I've bought - it holds up nicely when you slice it. You were supposed to use 1 oz of cheese for each sandwich - I screwed up as usual and cut off too much but it's only 80 calories per oz.

Cheese was spread on the lightly toasted (actually just crisped in the oven) bread.

Sliced pear was layered over that.

Sprinkled toasted chopped pecans over that. (Watch out when you toast - it is VERY easy to burn pecans) For my second try at toasting them I turned off the oven and just sat the pecans on a sheet of foil adn let them sit in the hot oven for one minute.

Sprinkled chopped basil over the top and then drizzled with honey.

This was OUTSTANDING. We both are looking forward to having this meal again!

By the way, the recipe called for watercress - not the basil. Not having any watercress, I substituted basil and I think it really "made" the sandwich. The honey served an excellent purpose, not only flavor, but also helped the pecans stick on top.