Chef Laurent Manrique is a big fan of Laura Chenel goat cheese in Sonoma, which is available at many cheese shops across the country.

　　

Ingredients

Makes 6 hors d'oeuvres servings

　　12 (1/2-inch-thick) baguette slices

　　3 1/2 tablespoons extra-virgin olive oil

　　1 medium tomato, peeled , seeded, and cut into 1/4-inch dice

　　2 tablespoons julienned soft sun-dried tomatoes (not packed in oil)

　　1 tablespoon torn fresh basil

　　1 teaspoon Sherry vinegar

　　2 tablespoons bottled black olive tapenade

　　8 oz soft mild goat cheese log, cut crosswise into 1/2-inch-thick slices

　　Garnish: torn fresh basil leaves

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

Brush 1 side of baguette slices with 2 tablespoons oil and arrange, oiled sides up, on a baking sheet. Toast bread in middle of oven until golden on top, about 7 minutes, then transfer to a rack to cool. Leave oven on.

　　

Step 3

Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil.

　　

Step 4

Spread each toast with tapenade and top with a slice of goat cheese and a rounded teaspoon of tomato mixture. Arrange tartines on a baking sheet, then season with salt and pepper and drizzle with 1/2 tablespoon oil.

　　

Step 5

Bake tartines in middle of oven until cheese is softened, about 5 minutes. Transfer to a platter and drizzle with remaining 1/2 tablespoon oil.