Instructions: Cook shallot in oil in a large nonstick skillet until tender, stirring often; stir in chopped thyme and whipping cream. Bring to a boil, stirring constantly; remove from heat. Whisk in goat cheese, salt and pepper until smooth. Yeild about 1 1/2 cups

Notes: This is served with Warm Goat Cheese and Potato Salad

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.