GOAT CHEESE CROSTINI WITH KALAMATA OLIVES AND SUN DRIED TOMATOES

1 thin baguette of French bread

1, 4 oz. package of goat cheese

1 small jar julienned sun-dried tomatoes

1 cup Kalamata olives, pitted and cut in half

Fresh basil or thyme leaves for garnish

Cut the baguette into ½” rounds. Spread 2 tsp. of goat cheese on each round. Top with 2 slices of sun-dried tomatoes and 1 olive half.

Bake at 375 degrees for 15-20 minutes until the cheese is melted and bread is crusty! Easy and good!

Appetizers

Vegetarian