| 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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