Recipe

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• 4 oz soft mild goat cheese, room temperature
• 1 tsp fresh thyme leaves
• 1/8 tsp fresh ground black pepper
• 3 slices bacon , cut into 1/2 x 1/4 inch pieces
• 1 small onion, sliced thin
• 1 pinch caraway seed
• 12 oz red cabbage, sliced thin
• 3 tbsp walnuts, toasted lightly
• 1/3 cup red wine vinegar
• 1/3 cup firmly packed dark brown sugar
• salt and pepper
• 1 loaf of long thin french bread ( ficelle or baguette)

• 1 Cream the goat cheese, thyme and pepper; set aside.
• 2 In a deep skillet or Dutch oven over medium heat, cook bacon, onion and caraway seeds until bacon is crisp and onion is softened, stirring often.
• 3 Add cabbage, walnuts, vinegar, brown sugar and salt and pepper to taste; braise, covered, over moderately low heat, stirring occasionally, until cabbage is crisp-tender, about 20 minutes.
• 4 While cabbage is braising, cut bread into 1/2 thick slices and toast on baking sheet in the middle of a preheated 350° oven for 6 minutes.
• 5 Put goat cheese mixture in pastry bag and pipe onto the toasted rounds; bake in same 350° oven until golden, 5-7 minutes.
• 6 Divide cooled cabbage salad and toasts between 4 plates and serve.