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Sun Dried Tomato Tapenade & Goat Cheese Dip

Preheat oven to 400 degrees F. Smooth goat cheese flat in the bottom of a small ceramic or glass dish. Soak sun-dried tomatoes in a bowl with boiling water for 15 minutes then drain, reserving 1/3 cup of the liquid. In a blender or food processor, blend the tomatoes, reserved liquid, olives, lemon juice, basil and garlic until smooth, to make tapenade.

 

Spread the tapenade into an even layer on top of the layer of goat cheese. Place on the middle rack in the oven. Bake for 10 minutes. Drizzle with olive oil, and serve warm.

Ingredients:

1)

goat cheese, room temperature : 1 cup

2)

sun-dried tomatoes : 0.5 cup

3)

boiling water : 1 cup

4)

Kalamata olive, pits removed : 0.25 cup

5)

lemon juice : 2 teaspoon

6)

dried basil or fresh : 1 teaspoon

7)

garlic clove, minced : 1

8)

olive oil : 2 teaspoon

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