GOAT CHEESE CROSTINI WITH KALAMATA OLIVES AND SUN DRIED TOMATOES
1 thin baguette of French bread
1, 4 ounce 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 teaspoon 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!