Goat Cheese, Sun Dried Tomato & Olive Tapenade
A showstopping appetizer that tastes salty and creamy. It couldn't be easier to assemble.
Ingredients
- 4 oz cream cheese, room temp
- 4 oz herb and garlic goat cheese, room temp
- 1/2 C sun dried tomatoes, drained and diced
- 1/3 C olive tapenade See recipe suggestion above
- 3 basil leaves (optional) roughly chopped
Instructions
- Line a large mug, large ramekin or small bowl with plastic wrap and leave enough around the edge to cover the top when you are done assembling. The diameters on my "molds" have been anywhere from 4"-6".
- Mix the two cheese together in a bowl until well combined. Set aside.
- Start with the sun dried tomatoes and pack them tightly into the bottom of the mold.
- Top the tomatoes with half of the cheese mixture. Smooth it with the back of a spoon or mini spatula until it is relatively even.
- Then put the tapenade in the mold. Smooth that evenly on top of the cheese.
- Put the remaining cheese mixture into the mold and smooth it evenly down. Pull the remaining plastic wrap around the top so it covers the cheese and place the entire thing in the fridge for at least an hour.
- When ready to serve invert the mold onto a serving plate. Carefully pull the bowl, mug, or ramekin off then gently pull away the plastic wrap. Top with the basil leaves and serve with crackers, toasts, or pita chips.