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Sun-Dried Tomato and Goat Cheese Open-Faced Sandwiches

An Olive Oil and Vinegar Recipe.

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Prep Information

Prep Time

20 minutes

Cook Time

20 minutes


6 people


  • 12 baguette slices (about 1/2 inch thick)
  • 3-1/2 Tablespoons California Garlic Olive Oil or Basil Olive Oil
  • 1 medium tomato, peeled, seeded and diced in 1/4 inch cubes
  • 2 Tablespoons soft sun-dried tomatoes (not packed in oil), julienned
  • 1 Tablespoon Sherry Reserva Vinegar
  • 2 Tablespoons bottled black olive tapenade
  • 8 oz. soft mild goat cheese log, cut across into 1/2 inch thick slices or crumbled
  • Garnish: fresh basil leaves, torn or shredded


  • Preheat oven to 350 degrees. Brush 1 side of baguette slices using 2 Tablespoons of oil in all and arrange, oiled sides up, on a baking sheet. Place bread in the middle of the oven and toast bread until golden on top, about 7 minutes. Transfer to rack to cool. Keep oven on.
  • In a medium size bowl, stir together the fresh and dried tomatoes, basil, Sherry Reserva Vinegar, and 1/2 Tablespoon of California Garlic Olive Oil or Basil Olive Oil.
  • Spread each toast piece with tapenade and top with a slice of goat cheese (or crumbled goat cheese) and a rounded teaspoon of the tomato mixture.
  • Arrange the toasts on a baking sheet, then season with salt and pepper and drizzle with 1/2 teaspoon oil.
  • Bake toasts in middle of oven until cheese is softened (about 5 minutes). Transfer to a platter and drizzle with remaining 1/2 Tablespoon oil.
  • The toast pieces can be made 2 days ahead, cooled completely, and kept in an airtight container at room temperature.
  • Tomato mixture may be made 1 day ahead and chilled, covered.
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