Sheila’s Goat Cheese Layer Dip with French Bread

Sheila’s Goat Cheese Layer Dip with French Bread
this is easy and excellent!! Wonderful flavors for summer.

3 ounces goat cheese, room temperature
1 – 2 Tablespoons olive oil
8.5 ounce jar sundried tomatoes, chopped *(the kind in the jar in oil)
herbes de provence (about 1 Tablespoon)
fresh rosemary, pulled off of the stems
peppercorns- (not many)
2 -3 Tablespoons pignoli nuts (pine nuts)

On a 12″ platter (or something similar) pour about 1 – 2 Tbsps olive oil on the plate and smear around.
Spread goat cheese evenly over the plate.
Top with chopped sun-dried tomatoes.
Sprinkle the herbes de provence and the rosemary
Cover with plastic wrap and allow to sit for an hour or so.
Serve at room temperature on freshly sliced french bread rounds.


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