Goat Cheese and Sun-Dried Tomato Tartines
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 hors d'oeuvres servings
- 1 teaspoon sherry vinegar
- 1 tablespoon torn fresh basil
- Carbohydrate 12 g(4%)
- Cholesterol 17 mg(6%)
- Fat 17 g(26%)
- Fiber 1 g(4%)
- Protein 10 g(19%)
- Saturated Fat 7 g(34%)
- Sodium 337 mg(14%)
- Calories 234
Preparation Preheat oven to 350°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. Cooks' notes:
Preparation Preheat oven to 350°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. Cooks' notes:
