This recipe is courtesy of Strewn winery’s cooking school (the only winery/cooking school in Canada). I found that more is better with this recipe — go for the 4 sundried tomatoes and two teaspoons of oil for a really flavourful dip.

Goat Cheese and Sundried Tomato Spread

All you need is four ingredients, a food processor and five minutes to create an intensely flavoured spread.  Serve with homemade melba toast or slices of grilled crostini.

Keep a jar with leftover oil from the sun dried tomatoes in the fridge and you can toss with pasta or add as an ingredient to all sorts of recipes.

3 – 4 sun dried tomatoes, packed in oil
1 (150 g) package goat cheese (chevre)
1 – 2 teaspoons oil from the sun dried tomatoes

If your food processor has a mini-bowl with a steel blade, use it for this recipe.  Place sun dried tomatoes in food processor and process until tomatoes are chopped and in small pieces.

Add goat cheese (“chevre”) and 1 teaspoon oil from the tomatoes.  Process until smooth, adding more oil if necessary.   Note: the more oil from the tomatoes that you add, the creamier the texture and richer the flavour.  Remove from food processor and place in small bowl.  Makes about 1 cup spread.