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Herbed Goat Cheese Bites

Photo: William Dickey; Styling: Lisa Powell Bailey
Prep time 25 mins
Chill time 2 hrs
Bake time 7 mins
Cool time 5 mins
Yield

Makes 12 appetizer servings

Roll a log of goat cheese in fresh herbs, and then spread the goat cheese mixture into toasted baguette cups.  Top with sun-dried tomato and basil for a colorful, hand-held appetizer.  You can make the herbed goat cheese up to a day ahead.

Ingredients

  • 1 tablespoon fresh flat-leaf thyme leaves
  • 1 tablespoon fresh parsley leaves
  • 1 tablespoon fresh tarragon leaves
  • 1 tablespoon fresh mint leaves
  • 1 (8-oz.) goat cheese log
  • 1 (8-oz.) French bread baguette, cut into 1/4-inch-thick slices
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1/2 cup loosely packed fresh basil leaves

How to Make It

  1. Combine and finely chop first 4 ingredients. Roll cheese log evenly in herb mixture; wrap in plastic wrap. Chill at least 2 hours or up to 24 hours.

  2. Preheat oven to 350°. Drizzle baguette slices with olive oil. Gently press slices into 24 muffin cups in muffin pans.

  3. Bake at 350° for 7 to 9 minutes or until crisp and lightly browned. Remove from oven; let cool in pans 5 minutes.

  4. Spread goat cheese into baguette cups; top with sun-dried tomatoes and basil leaves.

Adapted from Tyler's Ultimate by Tyler Florence