Baking

I have made this recipe many times over the last twenty years and it is always a hit. Use a fresh baguette to dip into this delightful tasty mess. It's perfect as an appetizer and easy to make.I found the recipe in an old local cookbook and have adapted it to my taste. The book was a project of the "Friends of the UCSC Farm and Garden" and the cook's name was Forest Cook.

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