Source: Stop and Smell the Rosemary

Baked Chevre with Tomatoes and Basil
A simple, excellent spread.
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes


8 ounces chevre cheese
4 ounces sun-dried tomatoes, packed in oil, drained and minced
1/2 teaspoon garlic, minced
1/2 cup fresh basil, minced

Preheat oven to 400 degrees. Lightly coat a small ovenproof serving dish with olive oil. Place chevre in dish and bake until melted, 15 to 20 minutes. Combine the sun-dried tomatoes, garlic, and basil in a small bowl. Spoon tomato mixture over cheese. Serve with crackers or fresh vegetables.