Goat Cheese, Herb and Sun Dried Tomato Dip

ingredients

2 300g. logs of Goat Cheese
2 cloves minced, roasted garlic (*see quick roast garlic tip below)
1 cup rough chopped fresh Cilantro
1 cup rough chopped fresh Basil
Extra Virgin Olive Oil (or Avocado Oil, it you happen to have that around)
Salt and Pepper
1/4 cup rough chopped Sun Dried Tomato (reconstituted by soaking in water for one hour, drain)
1/4 cup rough chopped Black Olives

method

*Quick Roast Garlic Method - add garlic to skillet and cover slightly with olive oil. Leave it to saute at very, very low temperature. Do not let it become any darker than a pale blond colour. (about 10 minutes). Let cool before combining with other ingredients or it will burn the cilantro and basil and result in a bitter taste.

1. In a bowl, mix cilantro, basil, sun dried tomato and garlic. Pour enough olive oil to just cover the dry mix. Add salt and pepper to taste. Let stand for a minimum of 20 to 30 minutes at room temperature.

2. Spread Goat Cheese into a glass pie plate (or other shallow, microwave-proof serving platter) approximately 1 inch thick. Pour herb mixture over Goat Cheese and spread evenly. Sprinkle with chopped black olive and extra basil and/or sun dried tomato for presentation.

3. Microwave on high for 2-3 minutes. Let stand for 10 minutes.

Serve with pita, baguette or other crusty bread. The dry mixture can be made one day ahead and left to soak in the oil. This will allow the flavours to come out more. If you have leftovers (highly unlikely, but if you do), it can be added to warm pasta or spoon over hot mashed potatoes.