Goat Cheese, Sundried Tomato and Olive Dip Serves 10

12 oz goat cheese

3tbsp extra virgin olive oil

1 cup oil packed julienne sun dried tomatoes, drained

1 cup black olives, chopped

4tbsp chopped fresh basil

2tbsp chopped fresh rosemary

3 cloves garlic, halved


Slice the goat cheese into 1” slices and place in a single layer on a round platter. Sprinkle olive oil, sun dried tomatoes, black olives, basil and rosemary over the cheese.


Using toothpicks, insert the garlic cloves into the cheese evenly around the platter.


Marinate in the refrigerator for 6 hours, or overnight. Remove the toothpicks and the garlic and serve with thinly sliced French bread.


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