2 T extra virgin olive oil
1 Italian style ciabatta loaf, about 6 inch diameter
4 to 6 oz. chevre style goat cheese, brought to room temperature
¼ t fresh rosemary, chopped very fine
¼ t fresh thyme, chopped very fine
¼ t fresh Italian parsley, chopped fine
8 cherry tomatoes, sliced thin
Preheat oven to 450 degrees or turn on broiler. Heat the olive oil in a skillet. Meanwhile, slice the ciabatta horizontally and toast in the skillet until lightly golden. Spread half of the goat cheese over each half of the bread. Sprinkle the chopped herbs evenly over the goat cheese and place in the oven for just long enough to allow the cheese to get golden.
Distribute the tomato slices evenly over the pannini. Serve warm or at room temperature.