feistydee39

One cup olive oil, extra virgin, must have great flavor

3-4 oz. sundried tomatoes, rehydrated

4-5 green onions

10 or more cloves of garlic

handful of fresh basil, maybe 10-12 leaves

pinch of parsley, 2-3 large sprigs

pinch of sugar

pinch of salt, to taste

Lots of cayenne, to taste, make it spicy for some adventure

Put all ingredients in a food processor and process until ingredients are chopped and combined, leave a little chunky. Let sit in fridge overnight, or at least 2-3 hours, make sure to bring to room temperature before serving.

Place 4 oz. of chevre goat cheese on a platter for serving. Pour sundried tomato mixture over it and garnish with fresh basil leaves and/or parsley. Serve with a baguette.

I found the following tip for lowering the fat in goat cheese in a Sunset Magazine recipe annual. The tip is from Williams Sonoma. Mix goat cheese with 1/2 cup of plain yogurt. Drain like you would for yogurt cheese. The yogurt cheese will take on the flavor of the goat cheese.

xoxo727

This sounds great!!!!

feistydee39

It is youll love it..

SpiceSea

Yummy, copied and pasted for this weekend, thanks!

feistydee39

yw..hope you like it...enjoy

upstate1

This sounds absolutely delicious ~ copied & pasted. Not only are we getting new friends but wonderful new recipes as well. Life is good! Maria

feistydee39

it is you will like it...uh huh that we are...smiles

joes2girls

This sounds yummy! Now, I'll have to host something at my house so I can serve it.

feistydee39

It is..and yep you do...lol...

feistydee39

bump