Goat Cheese, Basil and Tomato Baguette Sandwiches

As the summer is slowly winding down I’ve been using every last local juicy tomato I can get my hands on. I also have an undying obsession with this local goat cheese and could eat it by the spoonfuls day in and day out. This particular meeting of goat cheese with good olive oil, fresh herbs, garlic, crusty french bread and of course the best tomatoes you can find, is absolute perfection on a plate. I love them served open faced! Drink with one of these fabulous $15 and under bottles of Sauvignon Blanc, serve with mixed greens dressed in Julia Child’s classic vinaigrette, and dream of the french countryside from your backyard bistro table…
Maybe you should even call up the airlines, and if you’ve got $$$$ stay at this stunning hotel  (record label perks) in Paris!!!

~Scroll down for recipe~

“Paris (Ooh La La)” by Grace Potter & The Nocturnals
“Paris Nights/New York Mornings” by Corinne Bailey Rae
“April in Paris” by Ella Fitzgerald & Louis Armstrong
“Three Days In Bed” by Holly Williams (shameless plug)
“Sea, Sex and Sun” by Serge Gainsbourg


  • 1 crusty french baguette
  • 2/3 cup olive oil
  • 8 large garlic cloves, minced
  • 1/2 cup chopped fresh basil
  • 1 tablespoon chopped fresh rosemary and oregano (Optional add-on for wow factor, chopped thyme works also)
  • 3/4 cup goat cheese (Plain is great, but I love the garlic & herb goat cheese from local cheesemaker Noble Springs Dairy)
  • 4 large plum tomatoes, thinly sliced into rounds (Heirlooms are delicious also)
These are great on the grill, but if you don’t have a grill then a grill pan or even a griddle will work great also at medium heat!
-Cut middle of baguette in half. Cut each side lengthwise in half to form 4 pieces total. Combine oil, garlic, and herbs in small bowl. –Brush all cut sides of bread with half of oil mixture.
-Grill bread, cut sides down, until lightly toasted, about 1 minute. Remove from grill. Quickly spread cut sides of toast with goat cheese. Top with tomatoes, drizzle remaining oil mixture on top. Return open-face sandwiches to grill. Cook until bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes. Cut each sandwich diagonally in half and serve immediately.

*Throw on some chopped kalamata olives at the very end if you’re an olive lover! To be honest with you, I made these on a crazy day and completely forgot to return them to the heat and toast them at the very end of recipe, BUT they were still delectable!!!

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3 Responses to Goat Cheese, Basil and Tomato Baguette Sandwiches

  1. Martha Hill September 4, 2012 at 10:48 pm #

    I just made this last night for my sweet hubby! It is to die for!!! Taking the recipe to the beach to serve to all of my family. They are going to love this. Every recipe you have posted I have tried. So far you score 100 plus. Thank you for sharing with all of us.

  2. Ally September 4, 2012 at 7:42 am #

    I was hungry…now I’m starving!!! Looks yummy!


  1. What I’m Loving This Week | Womanista - September 4, 2012

    […] Goat Cheese, Basil, & Tomato Baguette Sandwiches from “The Afternoon Off”: This blog is gorgeous and is run by the  equally gorgeous Holly Williams (her store, H. Audrey, is one of my favorites in Nashville!) She is also an amazing singer/songwriter – who happens to cook like a goddess. This recipe looks AMAZING and so simple & delicious. It’s the perfect comfort food for the final days of summer. […]

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