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Side Dish

Sun-dried tomato and goat cheese spread

Chad Minton
The Ritz-Carlton, Marina Del Rey

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3-4 ounces sun-dried tomatoes
1 1/2 pounds goat cheese
fresh rosemary (to taste)
1 garlic clove


Cut tomatoes into small pieces and place in a small mixing bowl. Add hot water to soften. Finely chop rosemary. Smash and mince garlic. Drain tomatoes and place in a food processor with chunks of goat cheese, rosemary (remember, a little of this herb goes a long way) and garlic.

Mix for about 20 seconds. Smash and stir the mixture. Mix for an additional 20 to 30 seconds until blended.

The spread is excellent on pizza, bruschetta, sandwiches, crumbled on pasta or slathered on a grilled portabella mushroom or bagette grilled with olive oil, salt and pepper.

Serves 5 to 6.

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