Makes 6 servings. Difficulty
16 gf baguette slices Olive oil 1 medium tomato, seeded and diced 2 Tablespoons sun-dried tomatoes (packed in oil) 1 Tablespoon fresh basil, slivered 1 teaspoon white wine vinegar 2 Tablespoons gf olive tapenade 4 oz. soft goat cheese log Salt and freshly ground black pepper
Preheat the broiler.
Place the baguette slices in an even layer on a baking sheet and brush both sides with olive oil. Place the baguette slices under the broiler (watch carefully so they don’t burn) for about 1 minute per side, or until crisped and lightly browned. Remove from the oven and transfer to a rack to cool. Leave the oven on and change the temperature to 350 degrees F.
Set the sun-dried tomatoes over a sieve and let drain. Julienne the drained sun-dried tomatoes. In a medium bowl, combine the fresh tomatoes, sun-dried tomatoes, basil, white wine vinegar and about 1/2 teaspoon of olive oil. Adjust seasonings to taste with salt and freshly ground black pepper.
Spread each toasted baguette slice with the olive tapenade, top with a slice of goat cheese and finish with a rounded teaspoon of tomato mixture.
Bake, at 350 degrees F, the topped baguette slices in the oven for about 5 minutes or until the cheese has softened. Transfer to a platter and garnish with basil.
We made our baguettes out of the Gluten Free Pantry’s Country French bread mix. To purchase this product please click on the link below in our Recommended Tools section.