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Goat Cheese and Sun-Dried Tomato Tartines

4.7

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Goat Cheese and Sun-Dried Tomato TartinesJohn Kernick

Chef Laurent Manrique is a big fan of Laura Chenel goat cheese in Sonoma, which is available at many cheese shops across the country.

Recipe information

  • Yield

    Makes 6 hors d'oeuvres servings

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

Preparation

  1. Step 1

    Preheat oven to 350°F.

    Step 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.

    Step 3

    Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil.

    Step 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.

    Step 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.

TagsSandwichToastFrenchEuropeanGoat CheeseCheeseDairyBasilHerbs & SpicesTomatoVegetableSun-Dried TomatoStarterSnackDinnerNut FreeVegetarianBakingGourmet
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