Artichoke, Cheese and Olive Antipasto Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Jan. 19, 2007
Delicious! As another reader suggested, I left out the olive oil since the artichokes contained oil. Besides that, I followed the recipe to the letter. It definitely is better the next day.
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Cooking Level: Expert

Home Town: Parlin, New Jersey, USA
Living In: Bear, Delaware, USA

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Reviewed: Jan. 17, 2007
I loved this recipe. I used it as an appetizer with baguette bread. I had to use meunster cheese (could not find smoked provolone.) This recipe made a lot even though I scaled it down for 6 people. It was still good to eat 5 days later. VERY easy and looks special for guests. I will make again!
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Cooking Level: Intermediate

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Reviewed: Jan. 1, 2007
I served this for a New Year's Eve gathering and everyone liked it. I think next time I'll use a different cheese; I wasn't nuts about the smoked flavor of the provolone.
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Reviewed: Sep. 8, 2006
Great recipe. I added some salami and proscuitto as well as some other marinated veggies.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA
Reviewed: Mar. 11, 2006
This recipe is a good start however I altered the recipe a bit. I thought 1 lb of cheese was way too much. And I substituted smoked mozzerella because it's what I had on hand. I did not use the olive oil. It's really not needed since there is oil in the marinated artichokes. And I did not add any basil, salt or pepper.
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Reviewed: Jun. 3, 2005
This is a fantastic antipasto recipe! Easy to make and loaded with flavor. I serve this as an appetizer with pieces of sliced baguette on the side. Really delicious!
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36 users found this review helpful

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Cooking Level: Intermediate

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