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Got this recipe from the Betty Rosbottom article in the local paper. Plan on serving/eating it right away because the cheese does harden up quickly and the dish gets fairly mutilated once people dive into it. I just love the mix of flavors and textures with this dish. I prefer toasted baguette, but crackers or other breads would also work.
Units: US | Metric
Serving Size: 1 (58 g)
Servings Per Recipe: 4