Grilled Tomato, Basil, and Goat Cheese Sandwiches
Makes 4 open-faced sandwiches.
1 small French baguette, 6-inches
1/3 cup olive oil
4 cloves garlic, finely chopped
1/2 cup herbed goat cheese
2 large plum tomatoes, thinly sliced
1/2 cup pitted and coarsely chopped kalamata olives
4 fresh basil leaves
Cut baguette in half crosswise. Cut each half lengthwise in half to form 4 pieces total. Combine olive oil and garlic in a small mixing bowl. Use half the garlic oil to brush all cut sides of the baguette.
Preheat a grill or grill pan. Grill the bread, cut side down, until lightly toasted, about 1 minute. Remove from grill. Quickly spread cut sides of toast with goat cheese. Top with tomatoes and olives, dividing equally among the 4 bread pieces. Drizzle remaining olive oil mixture over the top.
Return open-faced sandwiches to grill, cheese side up. Cook until bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes. Remove sandwiches from the grill and top each sandwich with a basil leaf, serve immediately.