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Add a photoServings: 4
Ingredients
- 1 x 16 oz French-bread baguette
- 2/3 c. extra virgin olive oil
- 8 lrg garlic cloves finely minced
- 1/2 c. minced fresh basil
- 1 Tbsp. minced mixed fresh herbs (such as tarragon, thyme, and rosemary)
- 3/4 c. soft fresh goat cheese (plain, peppered, or possibly herbed)
- 4 lrg plum tomatoes thinly sliced into rounds
- 2 c. coarsely-minced pitted Mediterranean olives
Directions
- Prepare barbecue (medium heat). Cut baguette crosswise in half. Cut each half lengthwise in half to create 4 pcs total. Combine oil, garlic, and herbs in small bowl. Brush all cut sides of bread with half of oil mix.
- Grill bread, cut-sides down, till lightly toasted, about 1 minute. Remove from grill. Quickly spread cut sides of toast with goat cheese. Top with tomatoes and olives, dividing equally. Drizzle remaining oil mix on top.
- Return open-face sandwiches to grill. Cook till bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 min. Cut each sandwich diagonally in half and serve.
- This recipe yields 4 servings.
- Comments: Play off the Provencal flavors by passing an arugula salad tossed with red wine vinaigrette. Sliced peaches topped with honey and lowfat sour cream would make a great finale.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 463 | |
| Calories from Fat 426 | 92% |
| Total Fat 48.24g | 60% |
| Saturated Fat 13.26g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 184mg | 8% |
| Potassium 18mg | 1% |
| Total Carbs 0.45g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.4g | 0% |
| Protein 8.31g | 13% |
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