Goat Cheese And Sun-Dried Tomato Tartines

Recipe Ingredients

1/2 teaspoon	2.5ml	Dried thyme
1/4 teaspoon	1.3ml	Dried rosemary
1/2 teaspoon	2.5ml	Black peppercorns
1/4 teaspoon	1.3ml	White peppercorns
1 teaspoon	5ml	Coriander seeds
3		Plain goat cheese buttons - (small rounds,
		Abt 2 oz ea), halved horizontally
1 cup	237ml	Extra-virgin olive oil - (to 1 1/4 cups)
2		Bay leaves
6		Thin slices French bread - toasted lightly
6		Sun-dried tomatoes packed in oil

Recipe Instructions

With a mortar and pestle, or by hand, crush thyme and rosemary. Transfer herbs to a small bowl and stir in peppercorns and coriander seeds.

In a 1-pint jar, carefully place 3 cheese halves and sprinkle with half of herb mixture. Add remaining cheese and sprinkle with remaining herb mixture. Add enough oil to cover cheese completely and slide bay leaves down opposite sides of the jar. Cover jar tightly and chill, covered (4 days).

Let mixture come just to room temperature and preheat broiler.

Top each bread slice with a tomato and a marinated cheese half and arrange on a baking sheet. Broil about 4 inches from heat until cheese is golden, about 3 minutes.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9545) - from the TV FOOD - NETWORK

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