| 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.
A Message from our Provider:
“Shock your mom – go to church”