Goat Cheese Medallions with Sun Dried Tomatoes

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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.