| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Appetizers, Mc |
1 |
Servings |
INGREDIENTS
| 1 |
|
French bread or baguette |
| 4 |
oz |
Goat cheese |
| 1 |
bn |
Fresh tarragon |
| 4 |
oz |
Bread crumbs |
| 2 |
|
Eggs |
| 2 |
|
Fresh tomatoes; cored & rough |
|
|
Chopped |
| 1 |
|
Clove garlic; peeled & chopped |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Lemon juice |
| 1 |
|
Spanish onion; rough chop |
INSTRUCTIONS
Remove all of the crust on the baguette, slice (length wise), 1/4 inch
slices. approximately 4 slices to the loaf. Spread goat cheese along two
of the slices, layer with tarragon, sprinkle with salt and pepper. Cover
with another slice. Prepare egg wash by lightly whisking 2 eggs. Dip each
crostini in egg wash then coat with bread crumbs. Heat 1 Tbsp. olive oil
in a pan, wait until hot , them add crostini. Cook until golden, then turn
over and cook until golden. For sauce, heat pan until seriously hot, then
add olive oil, chopped onions and tomatoes. Cook on highest temperature
for 2-3 minutes, do not simmer. Finish with garlic & lemon juice. In
center of plate, arrange sauce in center of plate. Then cut each crostini
in 4 pieces and arrange around sauce.
: Wine suggestions: Atlas Peak Sangiovese 1993 or Ravenswood Merlot
1993
Recipe By : Star Chefs http://starchefs.com/TOC.html
Posted to MC-Recipe Digest V1 #219
Date: Tue, 17 Sep 1996 17:48:59 -0400
From: Mail Delivery Subsystem <MAILER-DAEMON@rintintin.sierra.com> (by way
of kmeade@ids2.idsonline.com (The Meades))
Suggested Wine: Atlas Peak Sangiovese 1993 or Ravenswood Merlot 1993
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