As the summer is slowly winding down I’ve been using every last local juicy tomato I can get my hands on. I also have an undying obsession with this local goat cheese and could eat it by the spoonfuls day in and day out. This particular meeting of goat cheese with good olive oil, fresh herbs, garlic, crusty french bread and of course the best tomatoes you can find, is absolute perfection on a plate. I love them served open faced!
Drink with one of these fabulous $15 and under bottles of Sauvignon Blanc, serve with mixed greens dressed in Julia Child’s classic vinaigrette, and dream of the french countryside from your backyard bistro table…
Maybe you should even call up the airlines, and if you’ve got $$$$ stay at this stunning hotel (record label perks) in Paris!!!
1 crusty french baguette
2/3 cup olive oil
8 large garlic cloves, minced
1/2 cup chopped fresh basil
1 tablespoon chopped fresh rosemary and oregano (Optional add-on for wow factor, chopped thyme works also)
3/4 cup goat cheese (Plain is great, but I love the garlic & herb goat cheese from local cheesemaker Noble Springs
4 large plum tomatoes, thinly sliced into rounds (Heirlooms are delicious also)
These are great on the grill, but if you don’t have a grill then a grill pan or even a griddle will work great also at medium heat!
. Cut middle of baguette in half. Cut each side 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.
. Grill 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, drizzle remaining oil mixture on top. Return 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 immediately.
. Throw on some chopped kalamata olives at the very end if you’re an olive lover! To be honest with you, I made these on a crazy day and completely forgot to return them to the heat and toast them at the very end of recipe, BUT they were still delectable!!!