I fell in love with this appetizer when I was living in Philadelphia in the early 90’s. I didn’t know exactly what was in it, but after eating it a thousand times I began to deduce the premise. Now I make it for my honey from the way I remember… 20 + years later… Yikes!!! Still worth the calories…
Baked Goat Cheese With Garlic, Sun Dried Tomatoes and Basil
1 package creamy goat cheese
1/2 cup sun dried tomatoes, julienne cut
2 cloves garlic minced
2 Tbs olive oil
1/4 cup fresh basil, julienne cut
Cut open the goat cheese package…and fill a 16 oz ramekin. Sauté the julienne cut sun dried tomatoes in 1 Tablespoon of olive oil along with the minced garlic for about 5 minutes on medium.
Mix about 1/2 the sun dried tomatoes into the goat cheese and top the goat cheese with the remaining tomatoes. Top with basil and last tablespoon of olive oil. Broil on Hi for 6 minutes and eat with crackers or toast points.