This is an appetizer from the March edition of Cooking Light Magazine. As a lover of goat cheese, this was quite a tease. The combination of herbs and the taste of lemon makes it delightful. Serve with Italian bread rounds or crackers.
prep time1 Hr 30 Min
cook time25 Min
chopped fresh rosemary
crushed red peppers
olive oil, extra virgin
stritp of lemon rind
How To Make
Mix first seven ingredients
cook over low heat for 20 minutes.
Allow to cool and pour over 12 oz. goat cheese log that has been sliced.
Refrigerate 8 hrs or over night. Serve with a slotted spoon.
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