Goat Cheese with Sun-Dried Tomatoes and Rosemary

3 whole dried tomatoes, halved
3 cloves garlic, pressed
2 tablespoons canola oil
1 tablespoon fresh rosemary, chopped
1 whole French bread loaf
canola oil
10 ounces goat cheese

GARNISH: fresh rosemary sprigs

Cover dried tomato halves with boiling water and let stand 5 minutes; drain and chop. Combine tomatoes and next 3 ingredients, cover and chill up to 4 hours*.

Slice baguette thinly, brush rounds with additional oil. Place on a baking sheet and bake at 350 for 8 minutes or until lightly toasted.

Just before serving, place goat cheese on a plate and top with marinated tomatoes. Serve with baguette rounds and garnish.

*Tomatoes should not be marinated more than 4 hours.

Servings: 8
Source: Southern Living