| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
French |
March 1995 |
1 |
servings |
INGREDIENTS
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Dried rosemary |
| 1/2 |
ts |
Black peppercorns |
| 1/4 |
ts |
White peppercorns |
| 1 |
ts |
Coriander seeds |
| 3 |
|
Plain goat cheese buttons; (small rounds, about |
|
|
; 2 ounces each), |
|
|
; halved horizontally |
| 1 |
|
1/4 cups extra-virgin olive oil; up to 1 |
| 2 |
|
Bay leaves |
| 6 |
|
Thin slices French bread; toasted lightly |
| 6 |
|
Sun-dried tomatoes packed in oil |
INSTRUCTIONS
With a mortar and pestle, or by hand, crush thyme and rosemary.
Transfer herbs to a small bowl and stir in peppercorns and coriander
seeds.
In a 1-pint jar carefully place 3 cheese halves and sprinkle with
half of herb mixture. Add remaining cheese and sprinkle with
remaining herb mixture. Add enough oil to cover cheese completely and
slide bay leaves down opposite sides of jar. /Cover jar tightly and
chill, covered, 4 days.
Let mixture come just to room temperature and preheat broiler.
Top each bread slice with a tomato and a marinated cheese half and
arrange on a baking sheet. Broil about 4 inches from heat until
cheese is golden, about 3 minutes.
Makes 6 Hors d'oeuvres.
Gourmet March 1995
Converted by MC_Buster.
Per serving: 7955 Calories (kcal); 136g Total Fat; (15% calories from
fat); 240g Protein; 1417g Carbohydrate; 0mg Cholesterol; 16577mg
Sodium Food Exchanges: 93 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 27 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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