| 2 | logs (4 oz each) soft goat cheese, cut into 8 (1-inch) slices |
| 1 | can (14.5 oz) Muir Glen® organic diced tomatoes, drained |
| 1/4 | cup coarsely chopped pitted kalamata olives |
| 1 | teaspoon chopped fresh thyme leaves |
| 1/4 | teaspoon crushed red pepper flakes |
| 1 | tablespoon olive oil |
| 24 | slices (1/2 inch thick) baguette (about 8 oz), toasted |
| 1. | Heat oven to 350°F. In ungreased 1-quart shallow ovenproof gratin dish or 9-inch glass pie plate, place cheese in single layer. |
| 2. | Sprinkle tomatoes, olives, thyme leaves and pepper flakes over cheese. Drizzle with olive oil. |
| 3. | Bake 15 to 20 minutes or until warm. Serve with baguette slices. |
| No change. |
|
| Check the freshness date on the package of goat cheese carefully, as it can spoil quickly. Store it in the coldest part of the refrigerator for no longer than 2 weeks. |
Nutrition Information:
120 ( 50); 6g ( 3g, 0g); 10mg; 240mg; 11g ( 0g, 1g); 5g 6%; 2%; 6%; 8% 1/2 ; 0 ; 0 ; 1/2 ; 1/2 1
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