Reviewed: Jan. 29, 2012

Great if you love olives and vinegar! I also added Sons of Italy marinated mushrooms without the brine. I made this for Christmas. Two days later I made it again at a guest's request. The first time I made it I chopped the ingredients in bite-sized chunks. The second time I chopped the ingredients into smaller pieces. The smaller pieces were better. This permitted more of a variety of items on the cracker and made for more graceful eating. Thanks for the great recipe. It is a keeper!

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Reviewer:

Tracy

Reviewed: Aug. 6, 2011

Delicious

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7 users found this review helpful

Reviewer:

dapep1

Reviewed: Feb. 21, 2011

I brought this as an appetizer to a potluck babyshower. Everyone loved it. I could not find smoked provolone so sub'd smoked mozzarella & smoked white cheddar. Worked out great.

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14 users found this review helpful

Reviewer:

Kathy Saav

Cooking Level: Beginning

Home Town: Camarillo, California, USA

Reviewed: Dec. 12, 2010

Sounds delish, is there anyway to make this "heart healthy", like maybe reduce the sodium? All suggestions welcome and greatly appreciated.

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18 users found this review helpful

Reviewer:

G-BAY COOK

Cooking Level: Expert

Reviewed: Oct. 25, 2010

Since I was "pot-lucking" this and not serving/garnishing, I added the basil to the dressing. Because some in the group don't tolerate oregano well, I substituted thyme. I couldn't find smoked provolone, so used regular and it worked fine. After dicing 1/2 lb. of provolone it looked like enough, so I didn't add the remaining 1/2 lb. Everyone loved it!

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Reviewer:

WEGATES

Reviewed: Jun. 13, 2010

I put the first three ingredients into a food processor for a few seconds. Fast and easy.

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Reviewer:

JEM

Reviewed: Jan. 22, 2010

Substituted marinated Greek olives ( also used pimento stuffed olives) for black olives which we don't like. Made way too much for one loaf of bread, then had left overs and the cheese in the wet salsa was not good the next day. However it was a raving good salsa for the bruschetta we made if eaten immediately. We tried making bruschetta by browning 1/4" diagonally-sliced baguette sprayed with butter under broiler but burned. So we added olive oil and butter to a fry pan and turned the baguette pieces in fry pan til golden and they were spectacular.Can control beautiful coloring with constant supervision. Serve bread warm and salsa room temp

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Reviewer:

Cathy Walker

Reviewed: May 12, 2009

Everyone loved it! Didn't change a thing.

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Reviewer:

Debbie

Reviewed: Apr. 20, 2009

Liked this recipe overall, but think I will choose a different cheese next time.

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16 users found this review helpful

Reviewer:

Linda

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Jan. 5, 2009

I made this for New Year's Eve as an appetizer and it was a big hit. Made one change and used green olives instead of black. One of the eaters commented that it would make a great salad. Since I had an event that I needed to bring a salad to a few days later, I used this as a salad and it was a huge hit there too. I couldn't get smoked provelone the second time so I used a smoked mozzarella and it was perfect.

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13 users found this review helpful