Goat Cheese & Olive Spread
A great appetizer to make ahead, and is perfect for large crowds. I use the olives found at most grocery store's Olive Bar.
Two 11 to 12-ounce logs goat cheese, softened
4 ounces cream cheese, softened
1 cup of pitted olives – coarsely chopped (a variety works best… such as stuffed pimento, Greek, Kalamata. Use a variety of colors and textures.
¼ cup sundried tomatoes packed in oil, drained well and thin ½” long slices
¼ cup finely capers, drained
1/3 cup olive oil
2 ½ tablespoons balsamic vinegar
2 ½ tablespoons finely chopped fresh basil
In a large bowl, blend together the goat cheese and cream cheese, until mixed well. Add in the chopped olives and mix well again. Spoon into a pie plate, or shallow serving dish. Refrigerate until ready to serve.
In another bowl, combine the sun dried tomatoes, capers, olive oil, vinegar, and the basil and stir to combine. When ready to serve, top the olive and cheese mixture with the tomato-caper blend using a slotted spoon to drain.
Serve with Gluten-free crackers or vegetable sticks.
Serves about 8 for an appetizer.