| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Appetizer | 8 | Servings |
INGREDIENTS
| 3 | Whole dried tomatoes; halved | |
| 3 | Cloves garlic; pressed | |
| 2 | tb | Canola oil |
| 1 | tb | Fresh rosemary; chopped |
| 1 | Whole French bread loaf | |
| Canola oil | ||
| 10 | oz | Goat cheese |
| Fresh rosemary sprigs for garnish |
INSTRUCTIONS
From: jouet@eve.telalink.net Date: Wed, 13 Mar 1996 07:58:39 cst 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. NOTES: Tomatoes should not be marinated more than 4 hours. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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