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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Roll a log of goat cheese in fresh herbs, and then spread the goat cheese mixture into toasted baguette cups. Top with sun-dried tomato and basil for a colorful, hand-held appetizer. You can make the herbed goat cheese up to a day ahead. Ingredients:
1 tablespoon fresh flat-leaf thyme leaves |
1 tablespoon fresh parsley leaves |
1 tablespoon fresh tarragon leaves |
1 tablespoon fresh mint leaves |
1 (8-oz.) goat cheese log |
1 (8-oz.) french bread baguette, cut into 1/4-inch-thick slices |
2 tablespoons extra virgin olive oil |
1/2 cup sun-dried tomatoes in oil, drained and chopped |
1/2 cup loosely packed fresh basil leaves |
Directions:
1. Combine and finely chop first 4 ingredients. Roll cheese log evenly in herb mixture; wrap in plastic wrap. Chill at least 2 hours or up to 24 hours.
2. Preheat oven to 350°. Drizzle baguette slices with olive oil. Gently press slices into 24 muffin cups in muffin pans.
3. Bake at 350° for 7 to 9 minutes or until crisp and lightly browned. Remove from oven; let cool in pans 5 minutes.
4. Spread goat cheese into baguette cups; top with sun-dried tomatoes and basil leaves.
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