Rated 5.0 stars by 1 users
Appetizer
French
6 servings
20 minutes
12 minutes
12 baguette bread slices, ½ inch thick
3½ tablespoons olive oil
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)
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.
