Tomato and goat’s milk cheese sandwich

Name: Tomato and goat's milk cheese sandwich
Yield: 4 servings
Cuisine: Bake
Ingredients: 2.00 tomatoes large, sliced; 4.00 cherry tomatoes sliced; 30.00 ml fresh basil purple; 30.00 ml fresh basil; 15.00 ml vinegar balsamic; 60.00 ml fresh chillies 573; 1.00 bread ciabatta; 1.00 garlic cloves, crushed; 125.00 g goat's milk cheese

4 servings

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Dairy

By Food24 November 03 2009

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Ingredients (9)

2.00	tomatoes — large, sliced
4.00	cherry tomatoes — sliced
30.00 ml	fresh basil — purple
30.00 ml	fresh basil
15.00 ml	vinegar — balsamic
60.00 ml	fresh chillies — 573
1.00	bread — ciabatta
1.00	garlic — cloves, crushed
125.00 g	goat's milk cheese

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Method:

Place the tomato slices, cherry tomatoes and basil leaves in a non-metallic dish.
Mix the balsamic vinegar and 30 ml (2 tbsp) of the olive oil together and pour over the ingredients in the dish. Cover and marinate for an hour.
Preheat the oven to 200 ºC.
Sprinkle the remaining olive oil over the slices of bread and scatter the garlic on top. Arrange the slices of bread on a baking sheet and toast lightly on both sides.
Arrange slices of tomato, cherry tomatoes, basil and slice of goat’s milk cheese on each slice of bread and drizzle with the marinade.
Serve immediately as a light meal or starter.