For a printer friendly version of this recipe, click here
Servings: 8-10 as appetizer, 4 as main course
Can be broiled in oven instead of grilled on a barbecue.
1-16 oz French bread baguette
2/3 cup olive oil
8 large garlic cloves, minced
1/2 cup chopped fresh basil
1 tbsp chopped mixed fresh herbs, such as tarragon, thyme, rosemary
3/4 cup soft fresh goat cheese
4 large plum tomatoes, thinly sliced into rounds
2 cups coarsely chopped pitted Mediterranean olives
Prepare barbeque (medium heat). Cut baguette, crosswise in half, then cut each piece lengthwise in half to form 4 pieces total.
Combine oil, garlic, and herbs in small bowl. Brush all sides of bread with half the oil mixture.
Grill (or broil) bread, cut sides down until lightly toasted, about 1 minute.
Remove from grill. Quickly spread cut side of toast with goat cheese, then top with tomatoes and olives, dividing equally. Drizzle remaining oil mixture on top.
Return open-face bread to grill. Cook until bottoms are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes. Cut diagonally in half & serve.
< Go Back