French bread/goat cheese/sun-dried tomato spre

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)

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