Goat Cheese And Sun-Dried Tomato Tartines II

By á-174942

Ingredients

• 12 baguette slices, 1/2" thick
• 3 1/2 tablespoons extra-virgin olive oil
• 1 medium tomato peeled, seeded, and cut into 1/4" dice
• 2 tablespoons julienned soft sun-dried tomatoes (not packed in oil)
• 1 tablespoon torn fresh basil
• 1 teaspoon sherry vinegar
• 2 tablespoons bottled black olive tapenade
• 8 ounces soft mild goat cheese log cut crosswise
• into 1/2"-thick slices
• Torn fresh basil leaves for garnish

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees. Brush 1 side of baguette slices with 2 tablespoons oil and arrange, oiled-sides up, on a baking sheet. Toast bread in middle of oven until golden on top, about 7 minutes, then transfer to a rack to cool. Leave oven on.

Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil. Spread each toast with tapenade and top with a slice of goat cheese and a rounded teaspoon of tomato mixture. Arrange tartines on a baking sheet, then season with salt and pepper and drizzle with 1/2 tablespoon oil.

Bake tartines in middle of oven until cheese is softened, about 5 minutes. Transfer to a platter and drizzle with remaining 1/2 tablespoon oil.

Toasts may be made 2 days ahead, cooled completely, and kept in an airtight container at room temperature.

Tomato mixture may be made 1 day ahead and chilled, covered

This recipe yields 6 servings.