Yield: 8 Servings
|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|
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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