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GOAT CHEESE AND SUN DRIED TOMATO TOASTS
Makes 12 toasts
5 ounces goat cheese
1 teaspoon cream
1 teaspoon fresh thyme,
chopped
1 teaspoon fresh rosemary, chopped
1/4 cup olive oil
12
long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun
dried tomatoes
freshly ground black pepper
Preheat the oven to 425
degrees. In a mixing bowl, combine the cheese and cream together.
Mix in
half of the herbs and set it aside. Brush one side of the bread slices with
olive oil, and toast them in the oven or under the broiler so that both sides
are lightly colored.
Remove them from the oven and spread the cheese over
the oiled sides. Drain the sun dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top
and return the bread to the oven.
Bake until the cheese is warm and soft,
about 3 minutes. Garnish with the remaining herbs and a grinding of black
pepper over the top.
