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 leavesPreheat 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.