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luis chavez


Tomato-Goat Cheese Spread


  • 1 jar (8-1/2 ounces) julienned oil-packed sun-dried tomatoes
  • 2 garlic cloves, minced
  • 1 log (11 ounces) fresh goat cheese
  • Minced fresh parsley, optional
  • Assorted crackers


    • Drain tomatoes, reserving 3 tablespoons of oil.
    • In a small skillet, heat reserved oil, tomatoes and garlic over medium-high heat. Cook and stir 5 minutes or until garlic is golden and tomatoes are heated through. To serve, place cheese on a serving plate. Pour tomato mixture over cheese. If desired, sprinkle with parsley. Serve with crackers.


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