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Herbed Goat Cheese Toasts

appetizers, cheese

8 dry-packed sun-dried tomato halves
1 baguette (French stick)
1 small clove garlic; minced
1/4 teaspoon salt
8 ounces soft goat cheese
1/4 cup plain yogurt
1 tablespoon minced fresh basil
1 teaspoon dried rosemary; crumbled
1/4 teaspoon pepper
9 black olives; slivered

In small dish, pour boiling water over sun-dried tomatoes; let stand for about 20 minutes or until softened. Drain and cut into thin strips. Cut bread diagonally into 1/2-inch thick slices; broil until toasted, about 1 minute per side. (Make-ahead: Set toasts aside for up to 12 hours.) Mash garlic with salt to form paste; place in small bowl. Mix in goat cheese, yogurt, basil, rosemary and pepper. (Make-ahead: Cover and refrigerate for up to 12 hours.) Spread goat cheese mixture over prepared toasts. Garnish with slivered black olives and sun-dried tomatoes. (Make ahead: Set toasts aside for up to 2 hours.)

Contributor: Canadian Living Magazine, April, 2000

Yield: about 36 pieces

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