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Baked Chevre With Tomato Salsa

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CATEGORY CUISINE TAG YIELD
Grains, Dairy French Stern1 1 Servings

INGREDIENTS

6 Ripe tomatoes 6
1 Clove garlic, minced 1
1/3 c Chopped fresh chives or
green onions 75
mL
1 c Chopped fresh coriander 250
mL
4 Jalapeno chilies, seeded and
finely
chopped more or
less to taste 4
1/2 t Salt 2 mL
1/2 t Freshly ground black pepper
2 mL
1 T Lime juice 15 mL
10 oz Chevre, creamy mild goat
cheese 300 g

INSTRUCTIONS

Core tomatoes and cut in half. Squeeze out seeds. Chop tomatoes
finely.  Combine tomatoes with garlic, chives, coriander, chilies,
salt,  pepper and lime juice. Taste for seasoning. Place sauce in flat
serving dish with a slight lip.  Cut cheese into rounds about 3/4 inch
(2 cm) thick. Arrange on baking  sheet.  Just before serving, preheat
broiler. Broil cheese about 6 inches (15  cm) from heat until warm and
slightly browned. This should only take  2 to 3 minutes. Lift hot
cheese off baking sheet and place on sauce.  A LIGHTER SIDE: Instead of
using just goat cheese, cream together 5oz  (150g) goat cheese with 5oz
(150g) low-fat pressed cottage cheese.  Shape into rounds and broil as
instructed above.  Converted by MC_Buster.  NOTES : Serve this with
corn chips for dipping, or spread it on  cornbread or crusty French or
Italian bread. This recipe from  Bonnie's "Appetizers" book, makes 8
servings.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2583
Calories From Fat: 1208
Total Fat: 141.8g
Cholesterol: 149.7mg
Sodium: 5361.9mg
Potassium: 9070mg
Carbohydrates: 367.9g
Fiber: 228.6g
Sugar: 50.7g
Protein: 139.5g


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