Remove all of the crust on the baguette, slice (length wise), 1/4 inch slices. approximately 4 slices to the loaf. Spread goat cheese along two of the slices, layer with tarragon, sprinkle with salt and pepper. Cover with another slice. Prepare egg wash by lightly whisking 2 eggs. Dip each crostini in egg wash then coat with bread crumbs. Heat 1 Tbsp. olive oil in a pan, wait until hot , them add crostini. Cook until golden, then turn over and cook until golden. For sauce, heat pan until seriously hot, then add olive oil, chopped onions and tomatoes. Cook on highest temperature for 2-3 minutes, do not simmer. Finish with garlic & lemon juice. In center of plate, arrange sauce in center of plate. Then cut each crostini in 4 pieces and arrange around sauce. : Wine suggestions: Atlas Peak Sangiovese 1993 or Ravenswood Merlot 1993 Recipe By : Star Chefs http://starchefs.com/TOC.html Posted to MC-Recipe Digest V1 #219 Date: Tue, 17 Sep 1996 17:48:59 -0400 From: Mail Delivery Subsystem
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|Serving Size: 1 Serving (747g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1174 (57%)|
|Amt Per Serving||% DV|
|Total Fat 130.4g||174 %|
|Saturated Fat 64.7g||323 %|
|Monounsaturated Fat 40.6g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 2294.2mg||706 %|
|Sodium 2691.1mg||93 %|
|Potassium 1405.5mg||37 %|
|Total Carbohydrate 93.5g||28 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 88.1g|
|Protein 127.9g||183 %|
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Calories per serving: 2059
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