An infinitely flexible appetizer; use whatever cheese you have on hand. Fontina, brie, or fresh mozzarella are good alternatives. Serves 6.
8 oz soft goat cheese (or boursin or other cheese, sliced)
20-24 whole basil leaves
48 small slow-roasted tomato halves, or 2 large slow-roasted tomatoes, chopped
Sea salt and fresh black pepper, to taste
Preheat your oven broiler, toaster oven or grill. Slice the baguette on an angle into 1/2-inch thick pieces. Place on a sheet pan, and lightly toast in the oven (or grill); bread should be warm but not cracker-crispy.
Spread each slice with goat cheese, top with a basil leaf and two small slow-roasted tomato halves or chopped tomato. Season with salt and pepper, and drizzle with some of the tomato cooking oil (or with a fruity extra-virgin olive oil).