Marinated chevre

Yield: 6 servings

Measure Ingredient
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.

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