CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
French |
Appetizer |
8 |
Servings |
INGREDIENTS
3 |
|
Whole dried tomatoes, halved |
3 |
|
Cloves garlic, pressed |
2 |
T |
Canola oil |
1 |
T |
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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