2) Brush 1 side of baguette slices with 2 tablespoons oil and arrange oiled sides up, on a baking tin. Toast bread in middle of oven for about 7 minutes, until golden and then transfer to a rack to cool. Leave oven on.
3) Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil. Spread each toast with tapenade and top with a slice of goat cheese and a rounded teaspoon of tomato mixture.
4) Arrange tartines on a baking sheet, then season with salt and pepper and drizzle with 1/2 tbsp oil.
5) Bake in middle of oven for about 5 minutes, until cheese is softened. Transfer to a platter and drizzle with remaining 1/2 tbsp oil.
Cooks Note: 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.