Did you know the TCBA has a cookbook?

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4 lg. fresh basil leaves or Italian parsley

4 Roma tomatoes, most of the seeds removed

4 T. capers, rinsed & drained or 6 Kalamata olives, pitted & chopped

3 cloves garlic, minced

4 T. extra-virgin olive oil

2 T. balsamic vinegar

4 oz. goat cheese

Salt & fresh ground pepper

Cut basil in chiffonade. In a bowl, combine all the ingredients, except the goat cheese, salt & pepper. Put log of cheese in the center of shallow serving bowl and pout the tomato mixture over it. Marinate the goat cheese for about an hour. If marinating longer than an hour, refrigerate and take out 30 minutes before serving to return to room temperature. Just before serving, add salt if needed and grind pepper over all. Garnish with sprig of basil.

If you need a fresh appetizer try this great recipe from longtime TCBA member Ann Domin.