Ingredients

• 1 jar (8-1/2 ounces) julienned oil-packed sun-dried tomatoes
• 2 garlic cloves, minced
• 1 log (11 ounces) fresh goat cheese
• Minced fresh parsley, optional
• Assorted crackers
  
  

  Directions

  • Drain tomatoes, reserving 3 tablespoons of oil.
  • In a small skillet, heat reserved oil, tomatoes and garlic over medium-high heat. Cook and stir 5 minutes or until garlic is golden and tomatoes are heated through. To serve, place cheese on a serving plate. Pour tomato mixture over cheese. If desired, sprinkle with parsley. Serve with crackers.