Take 300 grams of goats cheese - a soft, creamy version. You can use an ash coated cheese or non-ashed.
Finely chop sun-dried tomato and very small capers and mix thoroughly through the cheese.
Chop continental parsley and a clove of garlic very fine and mix through.
Serve with flatbread and fire roasted capsicum strips (It’s worth taking the time to roast these yourself, skin them and marinate in white vinegar and olive oil).
Don't forget to grab a nice Grenache, Temp or Sang to sip whilst enjoying this.