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Recipe: Goat Cheese and Sun-Dried Tomato Tartines
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 12 |
ea |
baguette slices, half inch thick |
| 3 1/2 |
TBSP |
extra virgin olive oil |
| 2 |
TBSP |
julienned soft sun dried tomatoes |
| 1 |
TBSP |
torn fresh basil |
| 1 |
tsp |
Sherry vinegar, or other red wine vinegar |
| 2 |
TBSP |
bottled black olive tapenade |
| 8 |
oz |
soft mild goat cheese log, sliced |
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Instructions
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1) Preheat oven to 350°F.
2) 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.
3) Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil.
4) 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.
5) 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.
6) Cooks' notes: 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.
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