Sun-Dried Tomato and Goat Cheese Log

The goat cheese and olive oil mixture can be prepared several days ahead. Cover and store in the refrigerator. Prep: 10 minutes, Cook: 3 minutes.

Yield: Makes 8 servings

Ingredients

• 2  tablespoons  olive oil
• 2  garlic cloves, thinly sliced
• 1 1/2  tablespoons  capers, drained
• 1  cup  sun-dried tomatoes packed in oil with herbs, drained and thinly sliced
• 1  (11-ounce) log goat cheese, thinly sliced and brought to room temperature
• 1  loaf crusty bread, cut into 1/2-inch-thick slices and lightly toasted

Preparation

1. Heat oil over medium-high heat in a nonstick skillet. Sauté garlic 30 seconds. Add capers and tomatoes to pan; sauté 2 minutes or until heated through. Remove pan from heat, and allow mixture to cool.

2. Arrange cheese on platter, and spoon tomato mixture over cheese. Serve with toasted bread rounds.