Reviewed: Nov. 19, 2009

Very easy to make... they were gobbled up so quickly by my guests.

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Reviewed: Nov. 14, 2009

Using fresh herbs makes all the difference. I've served this many times and had rave reviews. Even the kids will love it.

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Kelly D

Home Town: Houston, Texas, USA

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Reviewed: Oct. 2, 2009

Delicious! Drizzling some honey over the bruschetta before you serve it takes this to a whole new level.

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Lisa

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Reviewed: Sep. 22, 2009

WOW! Instead of a large piece of bread, I used a sliced baguette. Yum! So easy and quick but still impressive! Perfect. The fresh thyme is important!

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shermil

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Jun. 10, 2009

This was a really delicious and simple appetizer. It seemed much fancier than it actually was, and it definitely didn't taste like there were so few ingredients in it! The only change that I made was sprinkling a little bit of olive oil over the bread before I toasted it on parchment paper since I liked my crostini that way. This will definitely be a recipe that is going into my rotation!

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soon2bmrsdmh

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2009

I had this recipe last night - I didn't make it though a friend did. It was excellent!! I wouldn't change a thing. I'm hoping to make it for a party this coming up weekend :)

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JKKK5945

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Reviewed: Mar. 29, 2009

a real simple and easy recipe. i like the fact that it's different so people are happy it's not the same ol bruschetta again. i had to substitute dried oregano but used fresh thyme and it still came out so good. My friends finished every piece! i made the topping the night before and just kept in the fridge to save time. Can't wait to make it again.

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tina

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Reviewed: Dec. 30, 2008

Different, but the goat cheese didn't really melt well (despite leaving under the broiler a little longer) and there was nothing to hold the apples together so it was messy! I served this at a Christmas party of 25 and this was the only appetizer left.

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jwo34

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

Very good, but the next time I make it, I will brush or drizzle some olive oil on the bread first and add a bit more feta. Love the flavor, though!

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ked

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

Sounds great and the others loved it. Since I don't care too much for oregano, I plan to use garlic chives (hope that goes well). Also, I like to brush my baguette slices with olive oil so they aren't quite as dry.

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pattycakes

Cooking Level: Intermediate

Home Town: Sugarloaf, California, USA

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Reviewed: Nov. 28, 2008

Tasty flavor combination and very easy to make. I would have never thought of this flavor combo. These bruschetta definitely taste best right out of the oven. The apples on my first batch started to brown a bit after sitting for 30 minutes. For my second batch, I did a quick rinse of the apples in lemon water (1/2 lemon juice squeezed into large bowl of water) - no browning and the flavor did not change. Thanks for the recipe.

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Violet

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Nov. 26, 2008

Couldn't be simplier. Couldn't be tastier. Smaller pieces of apples makes it easier to assemble and eat. The fresh herbs are key. A big wow factor with this recipe.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Nov. 10, 2008

So good! Everyone at my party loved them.

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ewetherell

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Reviewed: Oct. 16, 2008

This was fine but not really very exciting. It tasted like goat cheese and apple. No surprises. I'm not sure what I expected though considering there aren't many ingredients.

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snacksborden

Cooking Level: Intermediate

Living In: Bend, Oregon, USA

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Reviewed: Oct. 16, 2008

Very good. You can't beat the flavor combination, and it is a unique appetizer to serve. However, my only comment is that they are a bit dry. Great recipe, though, thanks!

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mandagene0614

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 15, 2008

I made this for a teacher's potluck at school - I loved it, but it wasn't a huge hit with others - the junior high students that tried it liked it, so that worked for me! I did add quite a bit more cheese though - my apples were BIG, so maybe that was the problem - that's why I prefer measurements, or at least sizes (sm, med, lg) - I will make this again!!

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SALLYRAE

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Reviewed: Oct. 10, 2008

We enjoyed this very much. Thanks!!

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NESSET

Cooking Level: Intermediate

Home Town: Garner, Iowa, USA

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Reviewed: Oct. 8, 2008

This was delicious! The apple provided the perfect amount of sweet to go along with the goat cheese.

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Kate

Cooking Level: Beginning

Home Town: Los Alamos, New Mexico, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 7, 2008

Tasty with the sweet apples and the sharpness of the cheese - good combination for appetizer treat

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Rita Margarita

Cooking Level: Intermediate

Home Town: University Place, Washington, USA

Living In: Redondo, Washington, USA

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Reviewed: Oct. 6, 2008

Sooo good! What a great combination of flavors. I am not a big fan of goat cheese so I subbed crumbled feta and it was wonderful. Everyone loved it. Great change of pace from the traditional tomato bruschetta that I always make. Will make again. One of my friends suggested to try it with brie. I think we'll try that next time. Thanks for the recipe.

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