Categories: Appetizers- snacks

Ingredients

• 1 Tbsp. fresh flat-leaf thyme leaves
• 1 Tbsp. fresh tarragon leaves
• 1 Tbsp. fresh mint leaves
• 1 (8 oz.) goat cheese log
• 1 (8 oz.) French bread baguette, cut into 1/4-inch thick slices
• 2 Tbsp. extra virgin olive oil
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 cup loosely packed fresh basil leaves

Directions

1. Combine and finely chop first 4 ingredients. Roll cheese log evenly in herb mixture; wrap in plastic wrap. Chill at least 2 hours or up to 24 hours.
2. Preheat oven to 350 degrees. Drizzle baguette slices with olive oil. Gently press slices into 24 muffin cups in muffin pans.
3. Bake at 350 degrees for 7 to 9 minutes or until crisp and lightly browned. Remove from oven; let cool in pans 5 minutes.
4. Spread goat cheese into baguette cups; top with sun-dried tomatoes and basil leaves.

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