This almost isn’t a recipe, but I served this to my book club, and it was easy and yummy!
Baked Chevre with Sun-Dried Tomatoes and Basil
8 oz. chevre (substitute some cream cheese if too strong)
4 oz. sun-dried tomatoes, packed in oil, drained
1/2-1 t. garlic
1/2 cup fresh basil
Preheat oven to 400 degrees. Pam a small ovenproof serving dish. Place chevre (and cream cheese, if desired) in dish and bake until melted, 15-20 minutes. Pulse sun-dried tomatoes, garlic and basil in food processor till minced.
Spoon tomato mixture over cheese, and serve with crackers and/or fresh vegetables.
