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Serves: 4
1 cup
olive oil
1 tablespoon chopped parsley
2 teaspoons chopped thyme leaves
1 teaspoon chopped oregano
1 clove garlic, chopped
sprigs whole
thyme and rosemary
4 individual goat cheese, like Crottin de Chavignol,
halved horizontally
2 plum tomatoes, stemmed and chopped
3 green
onions, chopped
8 slices crusty French bread, lightly toasted
1 clove
garlic, split in half
ground pepper
Heat oil in a saucepan. Do not
overheat place herbs in a metal bowl. Pour oil over them. Cool completely and
pour oil and herbs in a large jar with a tight-fitting lid. Add garlic and herb
sprigs. Add goat cheese. Marinate 3 days in the refrigerator. Remove cheese
from oil and drain. Refrigerate herb oil for other uses.
In a small bowl,
combine tomatoes, green onions and 2 tablespoons olive oil. Rub one side of
toasts with cut garlic.
Preheat broiler. Spoon tomato mixture onto the
toast slices. Arrange on a baking sheet. Place one piece of cheese on each
toast.
Broil 2 minutes or until cheese starts melting.
Serve
immediately. Garnish with parsley sprigs.
