Melissa's Corporate Chefs
Goat Cheese and Sun Dried Tomato Tartines
Category
Appetizer
Servings
6 servings
Prep Time
20 minutes
Cook Time
12 minutes
Author:
Melissa's Corporate Chefs
Ingredients
-
12 Baguette Bread Slices, ½ inch thick
-
3½ tablespoons Olive Oil
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1 medium Organic Tomato, 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 ½ inch slices (optional)
Directions
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 ½ 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 ½ tablespoon oil.
Bake until cheese is softened, about 5 minutes.
Filed in:
Appetizer,
Basil Pesto,
Dried Julienne Tomato Strips,
Goat Cheese and Sun Dried Tomato Tartines,
Organic Tomatoes,
Tomatoes
