Open-Face Sandwich with Goat Cheese, Zucchini, and Sun-Dried Tomato


Tartine Chèvre, Courgette, et Tomate Séchée

From Paris Cafés by Sharon O'Connor, recipe courtesy of Café Le Nemours

With a fresh salad on the side, this delicious vegetarian sandwich is simple to prepare for lunch and makes an easy light supper or snack.

  • 4 slices pain au levain (sourdough) or other dense, crusty bread
  • Extra-virgin olive oil for brushing and drizzling
  • 2 medium zucchini, thinly sliced lengthwise
  • On 8-ounce log fresh white goat cheese, thinly sliced
  • 12 oil-packed sun-dried tomatoes, drained and chopped
  • Herbes de Provence and ground black pepper
  • Fresh flat-leaf parsley sprigs for garnish (optional)
  • Café Salad (recipe follows)

Preheat the oven to 400°F. Lightly brush the bread slices with the olive oil. Arrange the slices on a baking sheet, oiled side up. Bake until golden on top, about 5 minutes.

Top each slice with 3 zucchini ribbons to cover the bread. Lightly brush with olive oil. Arrange goat cheese slices and sundries tomato pieces over the zucchini. Sprinkle with herbs de Provence and pepper; drizzle with olive oil.

Bake the tar tines in the preheated oven until the cheese is bubbly and lightly browned, 5 to 10 minutes. Transfer the tar tines to 4 plates, garnish with parsley if you like, and arrange a little salad on the side.
Makes 4 tartines

    CAFÉ SALAD
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons wine vinegar or fresh lime juice
  • ¼teaspoon Dijon mustard
  • Salt and freshly ground pepper to taste
  • 1 carrot, peeled and shredded
  • 2 small tomatoes, cored and cut into wedges
  • 1 apple, cored, thinly sliced
  • 4 handfuls baby greens
  • 1 handful toasted hulled pumpkin seeds or sunflower seeds

For the vinaigrette: In a medium bowl, whisk the olive oil, vinegar or lemon juice, and mustard together until emulsified; season with slat and pepper and set aside.

Putt the carrot in a small bowl and toss with about 1 tablespoon of the vinaigrette. Put the tomato wedges in a bowl and toss with about 1 tablespoon of the vinaigrette. Put the apple slices in a bowl and toss with about 1 tablespoon of the vinaigrette.

Add the green to a medium bowl and toss with the remaining vinaigrette. Arrange a mound of greens on each plate and top with the tomatoes, apple slices, and carrots.

COOK'S TIPS
Goat cheese is easier to slice when it is very cold. It's best to clean the knife after every slice. Dental floss is also good for slicing the cheese. For a nice appetizer, slice each tar tine into bite-sized squares. The sandwiched can be assembled ahead of time and toasted just before serving. Try substituting asparagus for the zucchini, and using minced fresh thyme instead of herbs de Provence.