Goat Cheese and Sun-Dried Tomato Tartines

Total Time:
40 min
20 min
20 min

6 servings

  • 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 ounces soft mild goat cheese log, cut crosswise into 1/2-inch-thick slices
  • Garnish: torn fresh basil leaves
  • Preheat oven to 350 degrees F. 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.

  • 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. Arrange tartines on a baking sheet, then season with salt and pepper and drizzle with 1/2 tablespoon oil.

  • 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.

  • 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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    Not what you're looking for? Try:

    Sun-Dried Tomato and Goat Cheese Skewers

    Recipe courtesy of Brian Boitano