I decided to make this as a spread, so added about 4 oz. of cream cheese as someone had suggested to make it more spreadable. The goat cheese was a little salty and so were the sun-dried tomatoes I had, so I was afraid that 1 cup of tomatoes would be too much. I used about 1/2 cup and also only 1/2 cup of the olives. I chopped the fresh herbs and minced the garlic and then mixed everything together, with extra virgin olive oil. With the goat cheese and cream cheese at room temp., it was easy to mix. I served this with sliced French bread, as recommended, and it was fabulous, also quite attractive with the different colors. Everyone raved over it. I was glad there was a little left over, because it was SO good. Thanks for sharing this recipe. Edited to add: I have made this (with my modifications) many, many times and it's always a huge success. I even had to make it without the sun-dried tomatoes one time because I couldn't get any, and it was still good (not as good as with the tomatoes, though). Everyone just loves this.
Was this review helpful?
104 users found this review helpful
I decided to make this as a spread, so added about 4 oz. of cream cheese as someone had...