Goat's cheese and sun-dried tomato tartines

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy
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
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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