Goat's cheese and sun-dried tomato tartines

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Ingredients

  • 12 (1-cm thick) baguette slices
  • 3 1/2 tablespoons extra-virgin olive oil
  • 1 medium tomato, peeled, seeded, and cut into 1-cm dice
  • 2 tbsp julienned soft sun-dried tomatoes (not packed in oil)
  • 1 tbsp torn fresh basil
  • 1 tsp sherry vinegar
  • 2 tbsp bottled black olive tapenade
  • 225g soft mild goat cheese log, cut crosswise into 3/4-cm-thick slices
  • 1 bunch basil, leaves torn, for garnish

Use imperial measurements

Method

How to make Goat's cheese and sun-dried tomato tartines

1) Preheat oven to 180C/Gas Mark 4.

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.

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