Follow these steps for perfect results
Baguette slices
1/2-inch-thick
Extra-virgin olive oil
Tomato
peeled, seeded, and cut into 1/4-inch dice
Sun-dried tomatoes
julienned soft (not packed in oil)
Fresh basil
torn
Sherry vinegar
Black olive tapenade
bottled
Goat cheese
soft mild log, cut into 1/2-inch-thick slices
Fresh basil leaves
torn, garnish
Preheat oven to 350F.
Brush one side of baguette slices with 2 tablespoons of olive oil.
Arrange baguette slices, oiled sides up, on a baking sheet.
Toast bread in the oven until golden on top, about 7 minutes.
Transfer toasted bread to a rack to cool.
Stir together fresh and sun-dried tomatoes, basil, sherry vinegar, and 1/2 tablespoon of olive oil.
Spread each toast with black olive tapenade.
Top each tapenade-covered toast with a slice of goat cheese and a rounded teaspoon of the tomato mixture.
Arrange tartines on a baking sheet.
Season with salt and pepper.
Drizzle with 1/2 tablespoon of olive oil.
Bake tartines in the oven until the cheese is softened, about 5 minutes.
Transfer to a platter and drizzle with the remaining 1/2 tablespoon of olive oil.
Expert advice for the best results
Use high-quality olive oil for the best flavor.
Toast the baguette slices evenly to prevent burning.
Adjust the amount of tapenade and tomato mixture to your taste.
Everything you need to know before you start
5 minutes
The tomato mixture can be made ahead of time.
Garnish with fresh basil leaves and a drizzle of olive oil.
Serve as an appetizer or light snack.
Pair with a salad for a light lunch.
Complements the tangy flavors of the dish.
Discover the story behind this recipe
Commonly served as an appetizer in Mediterranean countries.
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