Goat Cheese Rounds
August 2008
Makes: 12 servings
Prep: 10 mins
- 1 11 ounce goat cheese log
- 1/3cup extra-virgin olive oil
- 1 teaspoon herbs de Provence
- 1/2teaspoon crushed red pepper
- 1/3cup toasted, chopped pecans
- 1/4cup chopped sun-dried tomatoes
- Salt and pepper
- Toasted baguette slices
- Cut one 11-ounce goat cheese log into 6 equal rounds. Lay flat on a serving plate and drizzle with 1/3 cup of extra-virgin olive oil. Sprinkle 2 rounds with 1 teaspoon of herbs de Provence and 1/2 teaspoon of crushed red pepper, another 2 rounds with 1/3 cup of toasted chopped pecans, and the remaining 2 rounds with 1/4 cup of chopped sun-dried tomatoes; season with salt and pepper. Serve with toasted baguette slices.