Goat Cheese and Sun-Dried Tomato Crostini

Very tasty appetizer to serve before an Italian meal. The spread can be made several days in advance and kept refrigerated until ready to use.

• Ready In: 20 mins
• Serves: 30

Ingredients

• 4  sun-dried tomatoes packed in oil
• 2  tablespoons  oil, from the tomatoes (or extra virgin olive oil)
• 8  ounces  goat cheese
• 1  bunch basil leaves

• Crostini

• 1  loaf French baguette
• 4  tablespoons extra virgin olive oil

Directions

1. Slice the baguette into 1/4 thick slices.
2. Brush the slices lightly with the olive oil.
3. Place on a baking sheet and toast in a 425 oven until browned.
4. Cool completely.
5. Combine the sundried tomatoes, oil and goat cheese in a food processor and puree until very smooth. There should not be any lumps.
6. On each crostini place a small basil leaf, or half a larger leaf.
7. Spread the goat cheese mixture on the crostini, covering half way up the basil leaf.
8. Arrange on a platter and garnish platter with additional basil.