Open-Faced Chicken Apricot Walnut Goat Cheese Sandwiches

8 thick slices artisan sourdough bread or similar

2 cooked chicken breasts, sliced

4 large fresh or preserved apricots, sliced

11 ounces goat cheese

2 cups mixed salad greens

1 cup chopped walnuts

Balsamic reduction

Sea salt and black pepper

Spread about a tablespoon of goat cheese on the sourdough bread slice. Add a thick cover of walnuts. Arrange salad greens on top of the nuts.  Add apricot slices (about 4 on each slice). Add chicken slices. Season with sea salt and black pepper. Drizzle balsamic reduction over the top.

Enjoy!

Spiced Apple Walnut Bread

1 cup milk, warm

3 large eggs, room temperature

3 tablespoons unsalted butter, melted

1/4 cup light brown sugar

1 1/2 teaspoon salt

2 1/2 cups whole wheat flour

2 cups unbleached white flour

2 teaspoons yeast

2 large grated apples of your choice

1 cup walnut, chopped
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon cloves

Combine all the dry ingredients with the grated apples. Set aside.

Heat butter and milk until warm and whisk in eggs to combine. Using an electric mixer with the dough attachment on medium speed, beat liquid to the flour-yeast mixture gradually until dough is thick (about 2 minutes). On a floured working area, knead dough for 10 minutes. Shape dough into a large ball and place in a greased bowl. Cover and place dough in a warm place until it doubles in size ( about 2 hours).

Preheat oven to 350 F

Punch down dough. On a floured working area, divide dough into two and shape into large round loaves. Place loaves a few inches apart on a lined cookie sheet. Cover, place dough in a warm place until it doubles in size. Cut slashes on top.

Bake for 30 minutes or until the crust makes a hollow sound when tapped.