Ingredients
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup oil-packed sun-dried tomatoes (from two 10-ounce jars), drained and finely chopped
1/4 cup finely chopped walnuts
4 large basil leaves, coarsely chopped
1 tablespoon red-wine vinegar
Coarse salt and freshly ground pepper
1 baguette, cut on the bias into 1/4-inch slices
1/4 cup extra-virgin olive oil
Cayenne pepper, for sprinkling
8 ounces soft fresh goat cheese
Preparation
Make the relish: Heat oil in a medium skillet over medium heat. Cook onion until translucent, about 6 minutes. Stir in garlic, and cook for 1 minute. Transfer to a bowl, and stir in sun-dried tomatoes, walnuts, basil, and vinegar. Season with salt and pepper.
Make the toasts: Heat grill or broiler to medium-high. Brush bread with oil, and sprinkle with cayenne. Grill until golden brown and crisp, 1 to 2 minutes per side. Serve toasts with relish and goat cheese.
