Ingredients
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1 loaf Italian bread
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4 cloves garlic — unpeeled
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extra virgin olive oil
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4 oz goat cheese, soft — room temperature
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1/2 cup fresh sage — chopped
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pepper, freshly ground
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1 1/2 cup tomatoes — peeled and chopped
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1/2 cup olives, Calamata — coarsely chopped
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2 Tablespoon capers — rinsed and drained
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1 Tablespoon balsamic vinegar
Instructions
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Preheat broiler.
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Combine ingredients for tomato topping in a small bowl: tomatoes, 2 cloves garlic (minced) or to taste, 2 tbsp sage, Calamata olives, capers, balsamic vinegar. For best flavor, let sit for 30 to 60 minutes at room temperature.
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Cut Italian bread in half; split each half lengthwise and open out into 4 flat pieces. Toast under broiler carefully.
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Cut garlic cloves in half, and rub cut edge on toasted surfaces. As garlic dries out, replace with a fresh piece.
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Drizzle toast with good Italian olive oil.
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In small bowl, mix goat cheese with 2 tbsp olive oil, 1/4 c. sage, and freshly ground pepper to taste. Spread on toasted bread. Put back under broiler briefly to lightly melt cheese.
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Spoon on fresh tomato topping. Cut each piece into 4 pieces on the slant. Serve immediately.
Notes:
Source: Taste Full North Carolina Magazine
Serves 6
Basil can be substituted for fresh sage. Topping can be made ahead, but be sure to bring back to room temperature before using.
Tomatoes can be 2 large fresh tomatoes or 1 14.5-oz can (drained).
Susan brought this recipe summer 1994 when we were on Sea Island, Georgia.
