Goat Cheese and Sun-Dried Tomato Tartines

• 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
• 2 tablespoons julienned soft sun-dried tomatoes (not packed in oil)
• 1 tablespoon torn fresh basil
• 1 teaspoon Sherry vinegar
• 2 tablespoons bottled black olive tapenade
• 8 oz soft mild goat cheese log, cut crosswise into 1/2-inch-thick slices
• Garnish: torn fresh basil leaves

1. Preheat oven to 350F.
2. Brush 1 side of baguette slices with 2 tablespoons oil and arrange, oiled sides up, on a baking sheet.
3. Toast bread in middle of oven until golden on top, about 7 minutes, then transfer to a rack to cool.
4. Leave oven on.
5. Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil.
6. Spread each toast with tapenade and top with a slice of goat cheese and a rounded teaspoon of tomato mixture.
7. Arrange tartines on a baking sheet, then season with salt and pepper and drizzle with 1/2 tablespoon oil.
8. Bake tartines in middle of oven until cheese is softened, about 5 minutes.
9. Transfer to a platter and drizzle with remaining 1/2 tablespoon oil.

baguette slices, extravirgin olive oil, tomato, tomatoes, fresh basil, sherry vinegar, black olive tapenade, goat cheese, basil leaves

Taken from www.epicurious.com/recipes/food/views/goat-cheese-and-sun-dried-tomato-tartines-105579 (may not work)