Black Olive And Sundried Tomato-marinated Goat's Cheese
1 pkg (140 g) soft unripened goat's milk cheese
6 black olives, pitted and chopped
3 oil-packed sun-dried tomatoes, chopped
1 tbsp fresh rosemary, finely chopped
2 tbsp extra virgin olive oil (cold pressed)
1 tbsp balsamic vinegar
fresh ground black pepper
Cut goat cheese crosswise into 1/2 inch slices (or leave as a log, whatever is most esthetically pleasing to you).
Arrange on serving plate.
In bowl, mix together olives, tomatoes, rosemary, olive oil and vinegar.
Season to taste with pepper.
Pour over goat cheese.
Refrigerate, covered, for at least 1 hour.
Return goat cheese to room temperature before serving with French baguette slices or crackers.