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