l 8-oz. jar oil-packed sun-dried tomatoes (do not drain)
2 large garlic cloves, halved
2/3 cup chopped pitted Kalamata olives (Greek olives)
l2 oz. soft mild goat cheese (such as Monrachet), sliced
French bread baguette slices
Fresh basil sprigs
Combine tomatoes (with oil) and garlic in processor. Blend until as
smooth as possible, stopping occasionally to scrap down sides of
bowl. Transfer mixture to bowl. Mix in chopped olives. (Can be made
2 days ahead. Cover and chill. Bring to room temp. before continuing
Place tomato mixture in center of platter. Surround with cheese and
bread. Garnish with basil and olives.