12 sun-dried tomatoes, dry rather than oil-packed
1 disc Hoja Santa Goat Cheese Bundle, about 5 ounces
1 baguette of French bread
1 clove garlic
4 Tablespoons Calamata extra-virgin olive oil
Place the sun-dried tomatoes in a small bowl, cover with hot water, and allow to plump for 30 minutes.
Preheat the oven to 375°F.
Place the goat cheese on a small, non-stick baking pan. Transfer to the oven and cook for about 7 to 10 minutes, until the goat cheese begins to bulge inside the leaf at the bottom. Place the baguette in the oven to warm while the goat cheese is heating.
In the meanwhile, drain the soaking liquid from the tomatoes using a strainer and discard the liquid. Place the tomatoes, garlic and olive oil in the work bowl of a food processor. Process until the tomatoes are finely chopped. You may need to stop the food processor and scrape the walls intermittently with a rubber spatula so that the tomato is chopped uniformly.
Pour the tomatoes onto a small serving plate and spread the mixture out to cover the plate. Remove the goat cheese from the pan using a flat, metal spatula and place it in the center of the plate atop the tomatoes.
Remove the baguette from the oven and slice thinly. Place the bread in a separate bowl or basket.
Just before serving, cut open the goat cheese by slicing through the leaf in a wedge fashion and folding it back to reveal the molten goat cheese inside. Serve immediately with the sliced baguette.