Yield: 6 servings
|1 pounds||Chevre, crumbled into large biten sized pieces|
|4 \N||Garlic cloves, halved and smashed|
|3 tablespoons||Fresh chopped basil|
|1 tablespoon||Chopped fresh rosemary|
|¼ teaspoon||Hot red pepper flakes|
|½ cup||Black olives, pitted|
|6 ounces||Bottle artichoke hearts, drained|
|¼ cup||Sun dried tomatoes packed in oil, drained (reserve oil)|
|½ cup||Extra virgin olive oil|
|1 tablespoon||Oil from sun dried tomatoes|
Arange the chunked chevre in shallow serving dish. Sprinkle the spices olives and tomatoes over top. Pour oils over all. Mix well.
Chill for at least one full day to combine flavours. Before serving, remove garlic and allow to come to room temperature.
Origin: Appeal, Winter, 1995.
Shared by: Sharon Stevens, Dec/95.