Goat Cheese And Sun-dried Tomato Tartines
Linda Brown
This is another recipe I learned while staying at the INN ON OAK CREEK it is so good we gobbled them up!
ingredients
- 12 (1/2 half inch thick) baguette slices
- 3 1/2 tbsp olive oil
- 1 medium tomato peeled,seeded,and cut into 1/4 dices
- 2 tbsp julienned soft sun-dried tomatoes (not packed in oil)
- 1 tbsp torn fresh basil
- 1 teaspoon sherry vinegar
- 2 tbsp bottled black olive tapenade
- 8 oz soft mild goat cheese log,cut crosswise into 1/2-inch thick slices
- Garnish: torn fresh basil leaves
directions
- 1
Preheat oven 350 F.
- 2
Brush one side of baguette slices with 2 tbsp olive oil and arrange on baking sheet oiled side up. Toast bread in middle of oven until golden on top, about 7 minutes,then transfer to rack to cool. Leave oven on.
- 3
Stir together fresh and dried tomatoes,basil,vinegar,and 1/2 tbsp oil
- 4
Spread each toast with tapenade and top with slice of goat cheese and a rounded teaspoon of tomato mixture. Arrange tartines on a baking sheet,then
- 5
season with salt and pepper and drizzle
- 6
with 1/2 teaspoon oil.
- 7
Bake tartines in middle of oven until cheese is softened, about 5 minutes. Transfer to a platter and drizzle with
- 8
remaining 1/2 tablespoon oil.
notes
You can use mozzarella cheese instead of goat cheese.
Source: Linda Brown
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