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Warm Mushroom and Double Cream Goat Cheese Dip

 
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Warm Mushroom and Double Cream Goat Cheese Dip
2 tbsp. butter
1 tsp. minced garlic
12 oz. sliced fresh mushrooms
6 oz Coach Farm Aged Double Cream Goat Cheese, rind removed, cubed
1 loaf round sourdough bread
2 1/2 tbsp. grated Parmesan cheese

Preheat the broiler. In a saucepan over low heat, melt the butter. Saute the garlic and mushrooms until tender. Mix in the Coach Farm Aged Double Cream Goat Cheese. Cook and stir until melted and well blended. Remove the top of the sourdough bread, and hollow out the center. Spoon the cheese mixture into the bread. Sprinkle with Parmesan cheese. Place the filled bread on a baking sheet, and broil 10 minutes in the preheated oven, or until the top is lightly browned. Cool slightly, and slice into wedges to serve.

Serves 8

 

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