Warm Olives with Goats Cheese

Taken from Dish magazine:

Olives:
1/3 cup of olive oil
2 cups of assorted black and green olives, pitted
Zest of 1 lemon
3 long strips of orange zest
2 cloves of garlic, crushed
1 teaspoon of dried Greek oregano
2 small bay leaves
Juice of one lemon
Juice of 1/2 and orange
1 medium vine tomato, diced
(have a little brown sugar on hand, sometimes this dish can turn out a little tart and a little brown sugar added to the dish will help fix this)

To serve:
150g log of goats cheese, thickly sliced
Delicious crusty bread

Method:
Heat a little oil in a frying pan and saute' the olives, lemon and orange zest, garlic, oregano and bay leaves. Cook on low for 5 minutes to let the flavours infuse, but DO NOT let the garlic brown as it will make the dish bitter

Add the lemon and orange juice, add the tomato and increase the heat. Cook until the tomato is soft but not falling apart.

Arrange the goats cheese in a shallow serving dish and pour over the hot olive mix, serve immediately on the sliced crusty bread.

(entree' for 4)