Toast With New York State Goat Cheese
Published April 11, 1987
- Total Time
- 15 minutes, plus 4 hours' marination
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- Comments
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Ingredients
1 cylinder fresh New York State goat cheese, 6 ounces
1 teaspoons fresh thyme, coarsely chopped
1 teaspoon fresh rosemary, coarsely chopped
Coarsely ground black pepper to taste
4 tablespoons olive oil
2 tablespoons Cognac
10 slices country bread
Nutritional analysis per serving (10 servings)
14 grams carbs; 8 milligrams cholesterol; 179 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 1 gram fiber; 215 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the cheese into half-inch slices.
- Step 2
Mix the thyme, rosemary, pepper, oil and Cognac together and marinate the cheese slices in the mixture for four hours, or longer if desired.
- Step 3
Slice a loaf of country bread, about the diameter of a baguette, into 10 slices. Brush the marinade from the cheese on both sides of the bread and toast.
- Step 4
Arrange a slice of cheese on the toast and place in a 300-degree oven, toasting for four to five minutes, until the cheese is hot. Serve hot.
Private Notes
Comments
I made this at Easter in 1987 when I first saw the recipe. It was delicious and easy for a party group.