Goat Cheese Topped with Sun-Dried Tomatoes and Rosemary

Goat Cheese Topped with Sun-Dried Tomatoes and Rosemary

Goat Cheese Topped with Sun-Dried Tomatoes and Rosemary

Goat Cheese Topped with Sun-Dried Tomatoes and Rosemary

Recipe By: Alice Morrow

Goat Cheese Topped with Sun-Dried Tomatoes and Rosemary

Ingredients

6-8 sun-dried tomato halves
2 T. minced garlic
2 T. extra virgin olive oil
2 T. fresh lemon juice or balsamic vinegar
Extra Virgin Olive oil, extra
2 T. finely chopped fresh rosemary
1 French baquette, thinly sliced
1 (11-oz.) pkg. roll of goat cheese
Fresh rosemary sprigs, garnish
Sea salt and fresh black pepper

Instructions

Cover sun-dried tomatoes with boiling water. Let stand 5 minutes. Drain and chop.
Combine the tomato, garlic, lemon juice and chopped rosemary. Season with salt and black pepper.
Cover and chill for at least 4 hours.
Brush the bread with additional olive oil. Place on ungreased baking sheet and bake 350 for 8 minutes or until toasted.
Just before serving, place goat cheese on serving plate and top with tomato mixture.
Serve with bread rounds and garnish with sprigs of rosemary.

Notes

*****Try not to marinate the tomatoes more than 4 hours. They tend to get mushy.

featured Goat Cheese Rosemary Sun-Dried Tomatoes

Alice