Saturday, October 6, 2007

Goat Cheese and Sun-Dried Tomato Crostini

Now this does not go well with Miss Tie's Bellini's but they do go well as an appetizer with a good crisp white wine.

12 (1/2-inch-thick) baguette slices
3 1/2 tablespoons extra-virgin olive oil
1 medium tomato, peeled, seeded, and cut into 1/4-inch dice
3 tablespoons julienned soft sun-dried tomatoes (not packed in oil)
3 tablespoons chopped black olives I left them out by choice

torn fresh basil
1 teaspoon sherry vinegar
8 ounces soft mild goat cheese log, cut crosswise into 1/2-inch-thick slices

Garnish with torn fresh basil leaves

Preheat oven to 350 degrees F. Brush 1 side of baguette slices with 2 tablespoons oil and arrange, oiled sides up, on a baking sheet. Toast bread in middle of oven until golden on top, about 7 minutes, then transfer to a rack to cool. Leave oven on.

Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil. Spread each toast with tapenade and top with a slice of goat cheese and a rounded teaspoon of tomato mixture. Arrange bread slices on a baking sheet, then season with salt and pepper and drizzle with 1/2 tablespoon oil.

Toast the bread in middle of oven until cheese is softened, about 5 minutes. Transfer to a platter and drizzle with remaining 1/2 tablespoon oil.

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.

This recipe is adapted, meaning I tweaked it, and left out the black
olives, I guess I could have used chopped green olives but the salt content would be quite high which is not a good thing.



tiedye said...

Now how in the heck did my ravioli recipe come before your crostini, when your crostini recipe was there first? WEIRD.

Must be something about time zones?

HTE Chefs said...

yep it is time zones.......I am two hours earlier than y'all