Celebrity Chef: Goat Cheese with Sun-Dried Tomatoes and Rosemary

6 dried tomato halves (or you can use the ones packed in oil if you wish-drain of oil)
3 cloves garlic, presses
2 tbsp. olive oil (good olive oil)
1 tablespoon chopped fresh or dried rosemary (I have never used dried)
1 French baguette
Olive Oil (EVOO)
1 (10-ounce) package goat cheese
Garnish: fresh rosemary sprigs

Cover dried tomato halves with boiling water, and let stand 5 minutes; drain and chop.

Combine tomatoes and next 3 ingredients; cover and chill up to 4 hours.

Slice baguette thinly; brush rounds with olive oil. Place on baking sheet and bake at 350 degrees for 8 minutes, or until lightly toasted.

Just before serving, place goat cheese on serving plate and top with marinated tomatoes mixture. Serve with baguette rounds, and garnish as desired.

Yield: 8 appetizer servings.

Note: Tomatoes should not be marinated more than 4 hours.

I always double the tomato mixture!!

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