Tartine Salad With Goat Cheese & Roasted Tomato Tapenade

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Tomato Tapenade:

3 anchovy fillets

1/2 cup cured black olives, such as nicoise or kalamata, pitted

2 garlic cloves, minced

3 tablespoons capers, chopped

1/4 teaspoon grated lemon zest

1/2 teaspoon herbes de Provence

Freshly ground pepper, to taste

2 tablespoons fresh lemon juice

1 cup oven-roasted tomatoes, finely chopped (see recipe)

Coarse salt, to taste

The Toasts:

6 large slices rustic coarse-textured bread

1 whole garlic clove

8 ounces fresh goat cheese at room temperature

The Salad:

1 tablespoon red wine vinegar

3 tablespoons extra virgin olive oil

Salt and freshly ground pepper, to taste

3 cups young tender salad greens

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