Goat cheese with sundried tomato and rosemary

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.



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