|1/2 cup • Extra-virgin olive oil|
|1 • red bell pepper, cut into short, thin strips|
|1/4 cup • minced onion|
|2 • Garlic cloves • minced|
|1/4 tsp • crushed red pepper flakes, as desired|
|1 • (6 oz.) can Lindsay® Ripe Pitted Olives, drained, halved|
|1/3 cup • chopped mixed fresh herbs, such as rosemary, parsley, and basil|
|3 tbsp • Lemon juice|
|1/2 tsp • grated lemon peel|
|1/4 tsp • Salt|
|4 oz • log goat cheese, cut into thin slices|
|24 • water crackers|
Heat olive oil in a large skillet over medium heat until hot.
Add red pepper, onion, garlic, and pepper flakes. Cook 2 minutes.
Add olives. Simmer gently 5 minutes.
Remove skillet from heat and cool completely.
Refrigerate at least 1 hour or up to 2 days.
Just before serving, stir herbs, lemon juice, lemon peel, and salt into olive mixture.
Arrange sliced cheese over a serving platter.
Pour olive mixture over goat cheese. Serve with crackers.