Herbed Goat Cheese Bites

So this was super good - but we did it a little different than it says below!  I didn't have time to cook the bread etc - so I just used leftover pita bread from our Pita Tree Appetizers - and served it that way!  It still tasted really good - and it was different than your normal cheese dip.  I really liked it!!

Ingredients:

1 tablespoon fresh flat-leaf thyme leaves
1 tablespoon fresh parsley leaves
1 tablespoon fresh tarragon leaves
1 tablespoon fresh mint leaves
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 (8-oz.) goat cheese log, softened
12 slices of loaf bread
2 tablespoons extra virgin olive oil or cooking spray

Combine and finely chop the fresh herbs. Place the chopped herbs and sun dried tomatoes in a bowl and combine with the softened goat cheese until fully incorporated. Cover bowl in plastic wrap and chill at least 2 hours or up to 24 hours.

Preheat oven to 350°. Prepare the bread slices by cutting off the crusts. Cut each slice in half and gently press each half slice into muffin cups in muffin pans. Drizzle bread slices with olive oil or spray with cooking spray.

Bake the bread in muffin tins at 350° for 7 to 9 minutes or until crisp and lightly browned. Remove from oven; let cool in pans 5 minutes.

Place a dollop of the goat cheese mixture onto the toasted bread slices and serve.