Sun-Dried Tomatoes And Herb Marinade Over Goat Cheese

• 1/2 cup olive oil (approx)
• 1 cup sun-dried tomato packed in oil, drained (from the jar marinated in olive oil)
• 1 cup fresh basil
• 1 cup fresh parsley
• 4 garlic cloves, chopped
• 3 scallions, chopped
• 1 teaspoon red pepper flakes
• 1 teaspoon sugar
• salt and pepper
• 8 ounces goat cheese
• crostini toast rounds (to serve on)

1. The night before, in a bowl, mix all ingredients together except the goat cheese. Stir until well mixed. Use enough oil to fully saturate with some extra settled on bottom of bowl.
2. Cover and refridgerate overnight. You can occasionally take it out of the fridge and shake it up a bit.
3. About an hour before serving, take out of fridge and bring to room temperature. It's ready to go when the oil is no longer gelled.
4. Chop mixture in food processor just enough to blend together. Pour over log of goat cheese. Serve with toast rounds.
5. Cooking time means to marinate overnight.

olive oil, tomato, fresh basil, fresh parsley, garlic, scallions, red pepper, sugar, salt, goat cheese, crostini

Taken from www.food.com/recipe/sun-dried-tomatoes-and-herb-marinade-over-goat-cheese-140276 (may not work)