YIELD: 8 servings 1 slice light rye bread3 oz. walnuts2 oz. butter 12 oz. mild yellow onion2 oz. vegetable oil 1 lb. cream cheese ⅓ lb. chevre cheese3 eggs 2 cloves garlic 2 sprigs thymeto taste, salt to taste, white pepper 1. Remove crust from the rye bread and dry in a 200°F oven. Crumble into breadcrumbs. Toast walnuts in a 325°F oven for about 20 minutes. After walnuts have cooled, chop finely and toss with breadcrumbs. Butter a 9" springform pan and coat the inside with the ...
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