2020 Pet of the Year Contest
BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Baked Chevre with Sun-Dried Tomatoes and Basil

From Stop and Smell the Rosemary

Ingredients: 

8 ounces chevre
4 ounces sun-dried tomatoes packed in oil, drained and minced
½ teaspoon minced garlic
½ cup minced fresh basil

Preheat oven to 400 degrees. Lightly coat a small ovenproof serving dish with olive oil. Place chevre in dish and bake until melted, 15 to 20 minutes. Combine the sun-dried tomatoes, garlic and basil in a small bowl. Spoon tomato mixture over cheese. Serve with crackers or fresh vegetables. Serves 4 to 6.

Recipe directions: 

 

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