Thursday, November 28, 2013

Goat Cheese with Sun Dried Tomatoes and Rosemary

Happy Thanksgiving!
I am a guest at Lynn’s Thanksgiving table again this year, and frankly, I’m happy and relieved.  I’m sure I will be hosting again sometime, but tomorrow we will be heading up to Lynn’s.  I am bringing these Mashed Potatoes, green beans and this Cranberry Salsa.  I am also thinking of bringing this Goat Cheese with Sun Dried Tomatoes and Rosemary appetizer.

My friend Janet, of Surfer Soup claim to fame, serves this up a regularly at camping trips and events are her house.  And, if you know Janet, you would know she would never serve it up as fussily as I have, but it is just as delicious.  She layers the tomato rosemary mixture on top of the goat cheese and serves it just like that.   She says the secret is in the crackers, and she is right.  Serve Trader Joe’s Raisin Rosemary Crisps or something similar.

Goat Cheese with Sun Dried Tomatoes and Rosemary
1 5-ounce log of fresh goat cheese
½ cup chopped sun-dried tomatoes (use tomatoes in olive oil)
1 teaspoon chopped fresh rosemary
pinch of salt

Mix together sun-dried tomatoes, rosemary and salt.  Lightly press the tomato mixture onto the outside of the goat cheese, and wrap with plastic wrap.  Chill for at least an hour.  Serve with Raisin Rosemary Crisps.

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