| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Appetizers, Dips and sp, All appetiz, Pulses and |
8 |
Servings |
INGREDIENTS
| 3 |
|
Dried tomatoes; halved |
| 3 |
|
Cl Garlic; pressed |
| 2 |
tb |
Canola oil |
| 1 |
tb |
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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