| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
All appetiz, Appetizers, Dips and sp, Pulses and |
8 |
Servings |
INGREDIENTS
| 3 |
|
Dried tomatoes, halved |
| 3 |
|
Cl Garlic, pressed |
| 2 |
T |
Canola oil |
| 1 |
T |
Fresh rosemary, chopped |
| 1 |
|
French bread loaf |
|
|
Canola oil |
| 10 |
oz |
Goat cheese |
|
|
Garnish |
|
|
Fresh rosemary sprigs |
INSTRUCTIONS
Recipe by: Southern Living Cover dried tomato halves with boiling
water and let stand 5 minutes -- drain and chop. Combine tomatoes and
next 3 ingredients...cover and chill up to 4 hours. Slice baguette
thinly, brush rounds with additional oil. Place on a baking sheet and
bake at 350 for 8 minutes or until lightly toasted. Just before
serving, place goat cheese on a plate and top with marinated tomatoes.
Serve with baguette rounds and garnish.
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