Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
DeeDee D wrote:Kevin, thats how we make it too! Tip-make sure you get a Blue Dog banquette to do the toast points. I slice it real thin, brush with olive oil and bake until crisp! I could make myself sick on the stuff!! Oh and we only use Capriole goat cheese.
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