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About 7 ounces of soft goat cheese
3 ½ ounces Guryere or Swiss cheese
¼ cup plus 1 T. dry white wine
1 clove garlic
1 ½ T unsalted butter
2 T Cognac
1 ½ t. strong Dijon mustard
Several thick slices of country-style bread
Freshly ground pepper
Several sprigs of thyme or fresh savory
You will also need:
Small saucepan
Wooden spoon
Paring knife
Baking sheet

Preheat the broiler.

Coarsely chop the goat cheese. Shred the Gruyere. Set aside.

Place the wine and garlic in a small saucepan. Bring to a boil over low heat and let reduce by half. Add the goat cheese and let melt over low heat, stirring with a wooden spoon. Remove the garlic. Add the Gruyere and butter and stir over low heat until the cheeses are melted and blended.

Remove from heat and add the Cognac and mustard. Keep warm.

Place the bread slices on a baking sheet and toast under the broiler. Remove from the oven and immediately spread each slice of bread with the warm cheese spread. Top with freshly ground pepper.  Garnish each with a sprig of fresh herb.

Serves 6-8.

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