| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Appetizers, Dips and sp, All appetiz, Pulses and | 8 | Servings |
INGREDIENTS
| 3 | Dried tomatoes; halved | |
| 3 | Cl Garlic; pressed | |
| 2 | tb | Canola oil |
| 1 | tb | Fresh rosemary; chopped |
| 1 | French bread loaf | |
| Canola oil | ||
| 10 | oz | Goat cheese |
| *garnish* | ||
| Fresh rosemary sprigs |
INSTRUCTIONS
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.
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