Goat Cheese, Thyme, and Honey Tartines
The great outdoors is where you'll find the best sandwich in this world. Grilled baguette slices are topped off with tangy goat cheese and fragrant fresh thyme for an unforgettable taste experience that's sure to leave your mouth watering no matter how many times have had one before.
- Vegetable oil for oiling the grill grate
- 1 French baguette, cut in half lengthwise through the side, each half cut into 5-inch-long sections
- 8 ounces of your favorite soft goat cheese, cut into ¼-inch-thick slices
- 4 sprigs fresh thyme
- Freshly ground black pepper
- Best-quality extra virgin olive oil
- Honey (warm the jar in a bowl of hot water so it drizzles easily)
The grill is set to medium-high. You need a fire-free area in case the bread starts burning, but you don't want it too close or directly over your barbecue as this will cause flare-ups which can hurt both animals and humans.
Clean the grill grate and oil it well. Place bread slices on top running diagonally towards bars of the grate, turning them over once they are browned-side down 1 to 2 minutes per side for medium doneness (cut into smaller pieces if needed).
When you’re through toasting the bread, place it on a wire rack or clean dishtowel so that whichever side faces up stays dry. Then shingle some goat cheese onto each slice before sprinkling with thyme leaves and pepper-just enough for flavor but not too much salt.