Goat Cheese and Sun-Dried Tomato Tartines |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 1/2 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 oz 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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