Now I have a confession to make - I have made this recipe before, many times in fact. I may have even made it for a Slow Travel GTG. But I rationalized that I had five to do this week and it IS a very good recipe, so I wanted to share it with all of you.
Amy of Destination Anywhere picked this week's ingredient.
Since I began making this recipe, available ingredients have changed and made the preparation much easier. I used to chop up the sun-dried tomatoes like the recipe shows, but now I just buy Trader Joe's Sun-Dried Tomato Bruscetta and no chopping is required. I also used to pit the Kalamata olives before I chopped them, but they now come pitted at TJ's. I even "cheated" this time with the garlic and used minced garlic in a jar. A sign of the times, I guess.
Goat Cheese with Olives and Sun-Dried Tomatoes
Bon Appetit magazine - September 1992, page 82
1 8-ounce jar oil-packed sun-dried tomatoes (do not drain)
2 large garlic cloves, halved
1/2 cup chopped pitted Kalamata olives
12 ounces soft mild goat cheese (such as Montrachet)
Sliced French bread baguette slices
Fresh basil sprigs
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. Dover and chill. Bring to room temperature before continuing).
Place tomato mixture in center of platter. Surround with cheese and bread. Garnish with basil and olives.
Makes 6 servings.