1 baguette (about 2 1/2 in. wide and 24 in. long)
5 tablespoons extra virgin olive oil
2 pounds firm-ripe tomatoes (see note)
1 1/2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1/4 cup chopped pitted calamata olives
3 tablespoons chopped fresh basil, or 1/3 as much dried basil
2 cloves garlic, peeled and minced
Salt and pepper
175g chevre cheese (goat cheese)
1 Slice baguette on a slight diagonal about 1/3 inch thick; reserve ends for
another use. Arrange slices on racks on two baking sheets (each 12 by 15 in.).
Brush tops lightly with 2 tablespoons olive oil. Bake in a 425 degree regular
or convection oven until lightly browned, 5 to 8 minutes.
2 Meanwhile, rinse, stem, and core tomatoes. Cut in half crosswise and squeeze
out and discard seeds; chop tomatoes. (If not serving immediately, put tomatoes
in a strainer or colander to drain.)
3 In a bowl, mix remaining 3 tablespoons olive oil, the lemon juice, and mustard.
Stir in tomatoes, olives, basil, and garlic. Add salt and pepper to taste.
4 Spread cheese over one side of each slice of toast. Mound tomato mixture
equally on top. Serve at once.
This Cheese Recipe makes 30 servings.
To view Chevre cheese used in this recipe - Click