Some things in life are beyond comprehension: the cuteness of puppies. Daniel Craig’s torso. A perfectly paired wine and savory toast. And while we can’t all have puppies or Daniel Craig, we can enjoy exploring the potential of the third item.

For Founder of San Francisco Cooking School Jodi Liano, that means a glass of Sancerre wine and a spring vegetable and goat cheese toast.

“My desert island beverage is Sancerre,” says Jodi. “I usually ask for it to taste like I’m licking a rock; dry as can be. The two greatest things to pair with it are perfectly cooked French fries and steamed Dungeness crab, but for something that requires a little more creativity, I’d go with a spring vegetable and goat cheese toast.”

Below is Jodi’s recipe for said toast. For ideas of what kind of Sancerre to accompany, check out Wine Spectator’s wine rating database, buy this amazing book, or ask your friendly wine store clerk for their advice.

Spring Vegetable and Goat Cheese Toast

Serves 2

What You Need:

2 1-inch thick slices of Levain (4-5 inches long) or rustic country bread, brushed with olive oil and sprinkled with kosher salt

4 ounces soft goat cheese

1 teaspoon each of minced chives, tarragon, Italian parsley (plus extra for garnish)

Pinch of fresh lemon zest

Freshly ground black pepper

Extra virgin olive oil

A handful of English peas blanched until vibrant green and just tender

4 stalks of asparagus, cut into 1-inch pieces, blanched until vibrant green and just tender

2-3 radishes, cut into a thin julienne

How to Prepare:

Heat the oven, or toaster oven, to 400 degrees. Toast bread until golden brown and set aside to cool.

In a small bowl, combine the goat cheese, herbs, lemon zest, and a generous pinch each of salt and pepper. Taste and season as needed with more lemon, salt, or pepper. If the mixture feels dry, add a bit of olive oil and stir to combine (it should have the consistency of soft cream cheese).

Divide the goat cheese between the two pieces of toast, spreading to cover the top of the bread. Scatter the peas, asparagus, and radishes over the top and sprinkle with salt and pepper. Drizzle each toast with a bit of olive oil and if desired, scatter some extra herbs over the top.

Eat with a knife, fork, and big ol’ glass of Sancerre!

Did you make this toast? Did you pair it with Sancerre? What kind did you buy? Let us know all your secrets so we can share your experiences and become better eaters and drinkers, together!