French bread/goat cheese/sun-dried tomato spre
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42A | ||
| 11 | ounces | Pk Montrachet; or other soft fresh goat cheese |
| ⅔ | cup | Walnuts; chopped |
| ½ | cup | Oil-pk sun-dried toms; drain chop |
| 4 | teaspoons | Fresh thyme; minced or |
| 1 | teaspoon | Dried thyme; crumbled |
| ¼ | cup | Sour cream |
| Fresh thyme; minced | ||
| Walnuts; chopped | ||
| 2 | French bread baguettes;slice | |
Directions
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)
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