Title: Goat Cheese W/ Olives & Sun-Dried Tomatoes
Categories: Appetizer Cheese Vegetable
Yield: 6 Servings
| 8 | oz | Jar oil-packed sun-dried tomatoes (do not drain) |
| 2 | lg | Garlic cloves, halved |
| 2/3 | c | Chopped pitted Kalamata olives |
| 12 | oz | Soft fresh goat cheese (such as Montrachet), sliced |
| | | French Bread baguette slices |
| | | Fresh basil sprigs |
| | | Kalamata Olives |
Combine tomatoes (with oil) and garlic in processor. Blend until as smooth
as possible, stopping occasionally to scrape down sides of bowl. Transfer
mixture to bowl. Mix in chopped olives. (Can be made 2 days ahead. Cover
and chill. Bring to room temperature.) Place tomato mixture in center of
platter. Surround with cheese and bread. Garnish with basil and olives.
Source: Bon Appetit BARBECUE! Special Edition, 7/93. MM: Lyn.