Ingredients:

• one large head of garlic
• five marinated sun-dried tomatoes, minced.
• 1 ounce fresh basil chopped
• 1 package of goat cheese, approximately 6 ounces.

• Preheat oven to 350° F.
• Peel the garlic - removing the loose papery outside layers.
• trim enough off the top of the garlic to expose each bulb - but be careful not to loose too much of the bulb.
• Lay garlic on aluminum foil and generously drizzle with olive oil or the oil from the sun-dried tomatoes
• Seal the garlic in the foil and bake for about one hour. Garlic will be tender.
• Cool slightly and squeeze pulp from each clove into bowl.
• Add tomatoes and basil and mash entire mixture with a fork.
• Crumble the goat cheese cheese over the mixture and stir until well blended. Do not mash the cheese into the mixture.
• Roll into a log about 2 inches in diameter.
• Wrap in plastic wrap and refrigerate for anywhere from 3-10 hours.
• Slice the log to create cheese rounds and serve with baguette slices, toast triangles or crackers.