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Goat Cheese With Sundried Tomato And Rosemary

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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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