French bread with goat cheese and sun-dried tomato spread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (11-ounce) soft fresh goat cheese (such as Montrachet) |
| ⅔ | cup | Chopped walnuts |
| ½ | cup | Chopped drained oil-packed sun-dried tomatoes |
| 4 | teaspoons | Minced fresh thyme or 1 teaspoon dried; crumbled |
| ¼ | cup | (about) sour cream |
| Minced fresh thyme | ||
| Chopped walnuts | ||
| 2 | French bread baguettes; sliced | |
| 8 | Servings | |
Directions
A perfect partner to salad. Accompany with a platter of celery sticks and radishes with their tops attached.
Mix first 4 ingredients in bowl. 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.
Bon Appétit July 1992
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 23, 1998