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| GOAT CHEESE AND SUN-DRIED TOMATO TOASTS |
These simple, colorful
little cheese toasts can be served as an appetizer or alongside a green
salad.
Makes 12 toasts
5 ounces goat cheese
1 teaspoon cream
1 teaspoon fresh thyme,
chopped
teaspoon 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.
