A Tuscan classic that’s perfect in fall! Drizzle with a fragrant extra virgin olive oil and pair it with a glass of Sangiovese for a flavorful dish your guests will love.
11 ounces soft fresh goat cheese, crumbled, room temperature
3/4 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup Kalamata olives, pitted, chopped
5 tablespoons extra virgin olive oil
2 teaspoons chopped fresh thyme
salt and freshly ground black pepper
1 Breadsmith Baguette, cut diagonally into 1/2-inch thick slices
Mix goat cheese, tomatoes, olives, 1 tablespoon olive oil and thyme in a large bowl.
Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 350 degrees. Arrange bread on baking sheets.
Brush with 4 tablespoons of oil. Bake until lightly toasted, about 10 minutes.
Cool if desired. Transfer spread to serving bowl; place on platter. Surround with toasts.
Makes 8 servings.