Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Whole dried tomatoes; halved |
| 3 \N | Cloves garlic; pressed |
| 2 tablespoons | Canola oil |
| 1 tablespoon | Fresh rosemary; chopped |
| 1 \N | Whole French bread loaf |
| \N \N | Canola oil |
| 10 ounces | Goat cheese |
| \N \N | Fresh rosemary sprigs for garnish |
From: jouet@...
Date: Wed, 13 Mar 1996 07:58:39 cst Recipe By: Southern Living
Cover dried tomato halves with boiling water and let stand 5 minutes, drain and chop. Combine tomatoes and next 3 ingredients. Cover and chill up to 4 hours.
Slice baguette thinly, brush rounds with additional oil. Place on a baking sheet and bake at 350 for 8 minutes or until lightly toasted. Just before serving, place goat cheese on a plate and top with marinated tomatoes.
Serve with baguette rounds and garnish.
NOTES: Tomatoes should not be marinated more than 4 hours.
MC-RECIPE@...
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