11 oz pk montrachet, or other soft fresh goat
2/3 cup walnuts, chopped
1/2 cup oil-pk sun-dried toms, drain chop
4 tsp fresh thyme, minced or
1 tsp dried thyme, crumbled
1/4 cup sour cream
1 fresh thyme, minced
1 walnuts, chopped
2 french bread baguettes, slice
A Recipe for
French Bread Goat Cheese Sun-Dried Tomato Spr
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
Food Tip |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
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This Recipe for French Bread Goat Cheese Sun-Dried Tomato Spr is one of thousands in the Recipes-to-go Cheese Cookbook.
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You don't sew with a fork, so I see no reason to eat with knitting needles. |
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This is a recipe for French Bread Goat Cheese Sun-Dried Tomato Spr from the recipe cookbook of Recipes-to-go (Cheese)
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| Meryl Streep |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
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Most turkeys taste better the day after; my mother's tasted better the day before. |
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When one has tasted watermelon he knows what the angels eat. |
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Mix cheese, walnuts, tomatoes and thyme. Thin to spreadable
consistency with sour cream. Season with generous amount of pepper.
Mound cheese in crock or bowl. (Can be prepared 2 days ahead. Cover
and chill. Bring to room temperature before serving.) Sprinkle
cheese with thyme and walnuts. Serve with bread. (wrv)
Serves: 8
French Bread Goat Cheese Sun-Dried Tomato Spr Recipe brought to you by Recipes To-Go