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24 1/2-inch-thick baguette slices
3 oz extra-virgin olive oil
3 medium tomatoes, seeded and diced into 1/4-inch pieces
8 tablespoons diced sun-dried tomatoes
2 tablespoons chopped fresh basil
2 teaspoon Sherry vinegar
2 tablespoons bottled black olive tapenade (or chopped olives)
10 oz soft mild goat cheese log, cut crosswise into 1/8-inch thick slices or
just spread on the bread
Garnish with chopped fresh or dried basil
Preheat oven to 350°F. Brush 1 side of baguette slices with 2 oz olive oil and
arrange, oiled sides up, on a baking sheet. Toast bread in oven until golden on
top, about 7 minutes, then transfer to a rack to cool. (toasting bread optional)
Soak dried tomatos to soften before dicing. Stir together fresh and dried
tomatoes, basil, vinegar, and 1/2 oz oil (skip oil if sun-drieds came in oil).
Spread each toast with tapenade or chopped olives, and top with a slice or
spread of goat cheese and a rounded teaspoon of tomato mixture. Arrange tartines
on a baking sheet, then season with salt and pepper and drizzle with 1/2 oz oil.
Bake tartines until cheese is softened, about 5 minutes.
Add garnish.
(Note: Toasts may be made 2 days ahead, cooled completely, and kept in an
airtight container at room temperature. Tomato mixture may be made 1 day ahead
and chilled, covered.)