1 log goat cheese cut into 6-8 medallions, gently hand-formed to not crumble
3-4 teaspoons Bella Sun Luci Sun Dried Tomatoes Julienne Cut, oil drained, very rough chopped (1/2 tsp per medallion)
6-8 small rosemary sprigs (1 per medallion)
Assemble with the goat cheese medallions on the bottom, then top with 1/2 teaspoon of the sun dried tomatoes and a sprig of rosemary.
Optional: Cracked black pepper to taste.