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Ingredientes
- 1 x baguette - (8 ounce)
- Â Â (abt 2 1/2" wide and 24" long)
- 5 Tbsp. extra-virgin extra virgin olive oil
- 2 lb hard-ripe tomatoes
- 1Â 1/2 Tbsp. lemon juice
- 1Â 1/2 tsp Dijon mustard
- 1/4 c. minced pitted calamata olives
- 3 Tbsp. minced fresh basil leaves
- Â Â (or possibly 1 tbspn dry basil)
- 2 x garlic cloves peeled, chopped
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 6 ounce fresh chevre (goat cheese)
Direcciones
- Slice baguette on a slight diagonal about 1/3 inch thick; reserve ends for another use. Arrange slices on racks on two baking sheets (each 12 by 15 inches). Brush tops lightly with 2 Tbsp. extra virgin olive oil. Bake in a 425 degree regular or possibly convection oven till lightly browned, 5 to 8 min.
- Meanwhile, rinse, stem, and core tomatoes. Cut in half crosswise and squeeze out and throw away seeds; chop tomatoes. (If not serving immediately, put tomatoes in a strainer or possibly colander to drain.)
- In a bowl, mix remaining 3 Tbsp. extra virgin olive oil, the lemon juice, and mustard. Stir in tomatoes, olives, basil, and garlic. Add in salt and pepper to taste.
- Spread cheese over one side of each slice of toast. Mound tomato mix equally on top. Serve at once.
- This recipe yields about 30 appetizers.
- Comments: If you have trouble finding vine-ripened tomatoes, look for Roma or possibly cherry tomatoes; they tend to be better quality than other types during cold-weather months.
- Yield: 30 pcs
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 108g | |
| Calories 616 | |
| Calories from Fat 600 | 97% |
| Total Fat 67.86g | 85% |
| Saturated Fat 9.35g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 88mg | 4% |
| Potassium 75mg | 2% |
| Total Carbs 4.23g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.68g | 0% |
| Protein 0.91g | 1% |
