-Waldine Van Geffen VGHC42A 4 ts Fresh thyme; minced or
11 oz Pk Montrachet; or other soft 1 ts Dried thyme; crumbled
-fresh goat cheese 1/4 c Sour cream
2/3 c Walnuts; chopped Fresh thyme; minced
1/2 c Oil-pk sun-dried toms; drain Walnuts; chopped
-chop 2 French bread baguettes;slice
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)
Yields
8 servings