Sun-Dried Tomatoes and Goat Cheese on Baguette with Capers and Garlic

Using typical Spanish ingredients, this tapas dish is quick and easy to prepare and has a deliciously smoky, yet salty taste. Roasted garlic and paprika are mixed with fresh, soft goat cheese, then spread over rustic bread and topped with sun-dried tomatoes and capers.

4-5 cloves garlic
2 Tbsp. extra-virgin olive oil
4-6 oz fresh goat cheese
1½ tsp. Spanish paprika
¼ cup sun-dried tomatoes, packed in oil
2-3 Tbsp. capers, drained
½ rustic baguette

Remove goat cheese from refrigerator and allow the goat cheese to warm to room temperature.

Heat oven to 350°F (175°C). A toaster oven is good for this recipe.

Place the cloves garlic, unpeeled on a pan and drizzle a small amount of olive oil over the top. Place in oven hot oven and roast until garlic is soft - approximately 15 minutes. Remove and allow to cool.

Add the paprika to the goat cheese and mix. Squeeze the roasted garlic into the cheese. Add 1 Tbsp. olive oil and mix. The cheese will turn a pinkish-orange colour.

Cut baguette into slices about a 1/3" thick. Spread cheese mixture on each slice. Place sun-dried tomatoes and a caper or two onto each slice of bread.

Makes 4-6 servings.