Goat Cheese and Sun Dried Tomato Tartines
By Melissa's Corporate Chefs


12 Baguette Bread Slices 1/2'' thick
3 1/2 tablespoons Olive Oil
1 medium Organic Tomatoes peeled
2 tablespoons Dried Julienne Tomato Strips rehydrated in hot water for 10 minutes and sliced julienne
1 teaspoon Sherry Vinegar
2 tablespoons Basil Pesto
8 ounces Goat Cheese Log softened and cut into 1/2 inch slices (optional)


Preheat oven to 350.

Brush 1 side of the baguette with oil and place on a baking sheet. Toast bread until golden on top, about 7 minutes, transfer to a rack to cool.

Stir together tomatoes, vinegar and 1/2 tablespoon oil.

Spread each toast with basil pesto and top with a slice of goat cheese and a rounded teaspoon of tomato mixture.

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

Bake until cheese is softened, about 5 minutes.

Servings: 6