1 cup Laura Chenel goat cheese at room temp
½ cup red bell pepper, chopped
½ cup pitted Kalamata olives, rinsed and chopped
1 tbls. capers, rinsed
1-2 cloves of garlic
1 small shallot
In a food processor blend olives, peppers, capers, garlic and shallots. Squeeze as much liquid out as you can. Lay out a large piece of plastic wrap. Spread a think layer of goat cheese on plastic wrap. Spread olive mix evenly and then roll the cheese up like a cigar. Refrigerate for an hour before serving on bread, crostini, or crackers.