Another perfect summer meal. Full of fresh and bright flavors. This is one of those meals that is so incredibly simple to make, and yet when you’re eating it you feel like a true gourmet. We sliced up the rest of our heirloom tomatoes, using a combination of orange and green zebra tomatoes. With some goat cheese, fresh herbs (we used basil and tarragon), and tart kalamata olives, well, it’s 10am on Sunday morning and I’m craving a repeat.
The recipe calls for grilling the bread, but for us grill-less folk, it works fine toasted in a saute pan. this is also a great use for the No-Knead Bread we love so much.
Makes 4 servings. Recipe adapted from Epicurious.
6-8 slices crusty bread
1/2 cup olive oil
5 large garlic cloves, finely chopped
1/4 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)
1 large heirloom tomato, thinly sliced into rounds
1/2 cup coarsely chopped pitted Kalamata olives
Preheat barbecue or a large saute pan (medium heat). Combine oil, garlic, and herbs in small bowl. Brush top sides of bread with half of oil mixture.
Toast bread, oiled sides down, until lightly toasted, about 1-3 minutes, until crisp. Remove from heat. Quickly spread toasted sides with goat cheese.
Return to pan. Cook until bottom sides are toasted and the cheese begins to melt, about 3 minutes. Top with tomatoes, olives, and drizzle with remaining herb oil mixture.