Wednesday, April 9

Grilled Goat Cheese and Tomato Sandwiches

1 baguette

2/3 c. olive oil

8 large garlic cloves, finely chopped

1/2 c. chopped fresh basil

3/4 c. soft fresh goat cheese (I like peppered, but you can use any variety)

2 large ripe beefsteak tomatoes, thinly sliced into rounds

2 c. coarsely chopped pitted Mediterranean olives

Prepare grill (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.

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 and olives, dividing equally. 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. Serves four.