Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | -Waldine Van Geffen VGHC42A |
11 ounces | Pk Montrachet; or other soft fresh goat cheese |
⅔ cup | Walnuts; chopped |
½ cup | Oil-pk sun-dried toms; drain chop |
4 teaspoons | Fresh thyme; minced or |
1 teaspoon | Dried thyme; crumbled |
¼ cup | Sour cream |
\N \N | Fresh thyme; minced |
\N \N | Walnuts; chopped |
2 \N | French bread baguettes;slice |
Mix cheese, walnuts, tomatoes and thyme. Thin to spreadable consistency with sour cream. Season with generous amount of pepper.
Mound cheese in crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to room temperature before serving.) Sprinkle cheese with thyme and walnuts. Serve with bread. (wrv)