My favorite late-summer sandwich is Warm Goat Cheese, Tomato, and Basil Baguette. This luncheon dish is practicable only in late August-early September because of the essentiality of flavorful ripe tomatoes and fresh, non-hot-house basil.
The goat cheese baguette sandwich could not be easier to make, and because it requires only a little heating (which I do in my toaster oven), you avoid an unbearably hot kitchen at the end of summer.
All the ingredients you need.
You may use any soft, spreadable goat cheese, but my preference is Tomme Fleur Verte, a fresh, creamy French cheese, coated in herbs (thyme, tarragon, savory) and pink peppercorns. Click here for example.
A good quality French baguette and first-rate virgin olive oil are essential for the best results.
Make certain that your tomatoes are ripe and that they have never been refrigerated. Also, the goat cheese must be at room temperature before you begin.
Putting the Baguette Together
Slice the baguette in half horizontally. Then cut it into as many sandwiches as you require. Generously brush the crumb of each half with olive oil.
Brush each half with olive oil.
Spread a thick layer of goat cheese on the bottom half of the baguette.
Spread the goat cheese on the bottom half.
Replace the top half, and wrap the sandwich in aluminum foil. Place in a preheated 350-degree oven for about 10 to 15 minutes, just until the cheese is warm and beginning to melt.
Take from the oven and remove the top half. Place slices of the ripe tomato the length of the sandwich. Replace the top of the baguette.
Return to the oven for 1 to 2 minutes, uncovered, to crisp the crust of the baguette.
Remove the sandwich from the oven, and take off the top. Salt and pepper the tomatoes to taste. Then cover the tomatoes in a layer of fresh basil leaves, and replace the top of the baguette.
Layer sliced tomatoes and basil over the goat cheese.
Serve the Warm Goat Cheese, Tomato and Basil Baguette hot, with plenty of napkins.
