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Warm Chevre Provencal Print Email


Pine nut encrusted chevre cheese on a bed of garlic & herb tomatoes and baked, served with olive oil and rustic bread

2-3 whole, ripe tomatoes, peeled, seeded & chopped
2 garlic cloves, minced
1/4 cup fresh basil, chopped (or other herbs)
salt and pepper, to taste
6 oz. chevre cheese
2 TBS pine nuts
Extra Virgin Olive Oil
French Nicoise olives

Preheat oven to 375 degrees. Mix first 4 ingredients together, place in an oven safe dish and let stand at room temperature for at least 30 minutes. Coat chèvre log in pine nuts, mist with olive oil, and place on top of tomato medley. Bake until warm, about 10 minutes, remove and rest for five minutes. Drizzle with a full flavored Extra Virgin oil and garnish with olives, serving with toasted French bread or crackers.
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