Recipe information
Yield
4 Servings
Ingredients
1
16-ounce French-bread baguette
2
/3 cup olive oil
8
large garlic cloves, finely chopped
1
/2 cup chopped fresh basil
1
tablespoon chopped mixed fresh herbs (such as tarragon, thyme, and rosemary)
3
/4 cup soft fresh goat cheese (plain, peppered, or herbed)
4
large plum tomatoes, thinly sliced into rounds
2
cups coarsely chopped pitted Mediterranean olives
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Preparation
Step 1
Prepare 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.
Step 2
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.
Step 3
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.