[Goat Cheese and Sun-dried Tomato Tartines]
Source: $SIMPLE_SOURCE$
Chef Laurent Manrique is a big fan of Laura Chenel goat cheese in Sonoma, which is available at many cheese shops across the country.
Ingredients
- 12 (1/2-inch-thick) baguette slices
- 3 ½ tablespoons extra-virgin olive oil
- 1 medium tomato, peeled , seeded, and cut into 1/4-inch 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-inch-thick slices
- Garnish: torn fresh basil leaves
Directions
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. |
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Categories
Vegetarian[ Back to top ]
