Ingredients
- 1 jar (16 ounces) Aunt Nellie’s Holland-Style Onions
- 2 tablespoons chopped oil-packed sun-dried tomatoes, divided
- 1 large clove garlic, minced
4 tablespoons sliced fresh basil, divided - Coarse ground black pepper
- 1 tablespoon oil from sun-dried tomatoes or olive oil, divided
- 1 log (8 ounces) goat cheese
- 1/2 teaspoon Mediterranean herb seasoning, optional
- Crackers, flatbread or pita chips
Directions
Makes 6 servings.
- Preheat oven to 350°F.
- Drain onions well; pat dry.
- Spray shallow oven-proof dish (3- to 4-cup size) with nonstick cooking spray. Place onion in dish. Press with spatula to flatten and crush onions.
- Sprinkle with 1 tablespoon of the tomatoes, the garlic, 2 tablespoons of the basil and black pepper, as desired. Drizzle with 1/2 tablespoon of the oil.
- Cut goat cheese into 6 to 8 rounds. Arrange over onion mixture. Sprinkle with remaining tomatoes; drizzle with remaining 1/2 tablespoon oil. Sprinkle with herb seasoning, if desired.
- Bake uncovered 20 to 30 minutes or until cheese is soft and mixture is bubbly. Sprinkle with remaining basil. Serve warm with crackers, flatbread or pita chips, as desired.
