Tartines, or light open-faced sandwiches, are a staple of French cuisine. In this dish, a variety of textures and flavors combine to make a pleasing little appetizer or snack. Ambitious cooks might like to make their own olive tapenade; there a tons of variations to suit every palate.
- 12 baguette slices, each 1/2 inch thick
- 3 1/2 tablespoons extra-virgin olive oil
- 1 medium tomato, peeled, seeded, and cut into quarter-inch cubes
- 2 tablespoons julienned sun-dried tomatoes (not packed in oil)
- 1 tablespoon torn fresh basil
- 1 teaspoon Sherry vinegar
- 2 tablespoons bottled black olive tapenade
- 8 ounces soft mild goat cheese, cut into half-inch slices
- Begin by preheating the oven to 350 degrees Fahrenheit. Brush one side of the baguette slices with olive oil and arrange them, oiled sides up, on a baking sheet. Once oven is preheated, toast the bread on the center rack until golden brown on top (about 7 minutes). Transfer to a rack for cooling. Keep the oven on.
- Combine the fresh tomatoes, sun-dried tomatoes, basil, vinegar and half tablespoon olive oil.
- Spread the tapenade on each piece of toast, top with a slice of goat cheese, and finish with a rounded teaspoon of the tomato mixture. Re-position the tartines on the baking sheet, season with salt and pepper, and drizzle with about a half tablespoon of olive oil.
- Bake the tartines on the center rack until the cheese is soft (about 5 minutes). Once the tartines are plated, finish with a final drizzle of olive oil.