| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
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 |
t |
Minced fresh thyme or 1 |
|
|
teaspoon dried crumbled |
| 1/4 |
c |
about sour cream |
|
|
Minced fresh thyme |
|
|
Chopped walnuts |
| 2 |
|
French bread baguettes |
|
|
sliced |
|
|
Servings |
INSTRUCTIONS
1998
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,
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