| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | French | 1 | Servings | |
INGREDIENTS
| 1 | pk | (11-ounce) soft fresh goat cheese (such as Montrachet) |
| 2/3 | c | Chopped walnuts |
| 1/2 | c | Chopped drained oil-packed sun-dried tomatoes |
| 4 | ts | Minced fresh thyme or 1 teaspoon dried; crumbled |
| 1/4 | c | (about) sour cream |
| Minced fresh thyme | ||
| Chopped walnuts | ||
| 2 | French bread baguettes; sliced | |
| 8 | Servings |
INSTRUCTIONS
A perfect partner to salad. Accompany with a platter of celery sticks and radishes with their tops attached. Mix first 4 ingredients in bowl. Thin to spreadable consistency with sour cream. Season with generous amount of pepper. Mound cheese in crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to room temperature before serving.) Sprinkle cheese with thyme and walnuts. Serve with bread. Bon Appétit July 1992 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 23, 1998
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