GOAT CHEESE AND SUN-DRIED TOMATO DIP

1 log plain, soft goat cheese, about 8 inches long, at room temperature
3/4 cup sun-dried tomatoes in oil, finely chopped, oil reserved
1/2 teaspoon kosher salt
Finely chopped fresh basil leaves (optional, for garnish)

Place the goat cheese and tomatoes in a bowl and mash with a fork. Add 1 tablespoon of the reserved oil and the salt, and mash again.

Serve immediately or cover and refrigerate up to 1 week. Garnish with basil leaves, if desired, just before serving.

Source: From Warehouse to Your House by Sally Sampson

Category:  Appetizers and Snacks
Msg Link:  http://www.recipelink.com/msgid/3151034