YIELD: 8 servings 1 slice light rye bread 3 oz. walnuts 2 oz. butter 12 oz. mild yellow onion 2 oz. vegetable oil 1 lb. cream cheese ½ lb. chevre cheese 3 eggs 2 cloves garlic 2 sprigs thyme salt and white pepper, to taste 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. Once cool, chop nuts finely and toss with breadcrumbs. Butter a 9-inch springform pan and coat the inside with the crumb mixture. ...

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