Sandra served a delectable hors d'oeuvres last Sunday: fromage de chevre avec des tomates seche & l'huile de olive et de ali. Translation: Goat cheese with dried tomatoes, olive oil, and garlic.
Not only was this delicious, it was also ridiculously easy, pretty and very European. Try it for your next party!
Sharlene . . . sorry this post was a few days late for Nancy's b'day celebration.
The recipe is simple. The only difficult part may be finding the right cheese in America. If you find it, please email me.
Small rounds of goat cheese - about 1 inch in diameter - at room temperature
Olive oil (go for the good stuff!)
Any other spices you may want to add
Good bread or crackers
Mix the sun-dried tomatoes with a liberal amount of olive oil and the garlic/spices. Let sit for an hour or so (until the tomatoes are somewhat re-hydrated).
Pour the tomato/olive oil mixture into a pretty serving dish and place the goat cheese rounds into the mixture.
Serve with the bread or crackers. Et voila!
Love to all!!