Grilled Tomato, Basil, and Goat Cheese Sandwiches

4.3(27)

Play off the Provençal flavors by passing an arugula salad tossed with red wine vinaigrette. Sliced peaches topped with honey and sour cream would make a great finale.

by Epicurious·published 2004-08-20

Open original recipe

Servings

Makes 4 servings

Total time

—

Calories / serving

—

Ingredients (8)

serves

1 16-ounce French-bread baguettebaguette
2/3 cup olive oilolive-oil
8 large garlic cloves, finely choppedgarlic
1/2 cup chopped fresh basilbasil
1 tablespoon chopped mixed fresh herbs (such as tarragon, thyme, and rosemary)tarragon
3/4 cup soft fresh goat cheese (plain, peppered, or herbed)
4 large plum tomatoes, thinly sliced into roundstomato
2 cups coarsely chopped pitted Mediterranean olives

Instructions (3 steps)

01Prepare barbecue (medium heat). Cut baguette crosswise in half. Cut each half lengthwise in half to form 4 pieces total. Combine oil, garlic, and herbs in small bowl. Brush all cut sides of bread with half of oil mixture.
02Grill bread, cut sides down, until lightly toasted, about 1 minute. Remove from grill. Quickly spread cut sides of toast with goat cheese. Top with tomatoes and olives, dividing equally. Drizzle remaining oil mixture on top.
03Return open-face sandwiches to grill. Cook until bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes. Cut each sandwich diagonally in half and serve.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories—

recipeCuisine—

recipeCategory—

rating✓

description✓

image (URL only)✓

Not rich — missing servings, total time, or calories.