Reviewed: Jan. 26, 2003

These were quite good. It's chilly here in VA and I wanted something warm to go with the Asain Salad I made (also found on this site). My poor hubby had to run to 3 different stores before he could find a baguette. (Everytime it starts to snow...milk, bread and water are the first to go at the grocery store). I didnt' add the additional salt since the Asiago is salty already and next time I might reduce the amount of oregano to 1/2 tsp. since it stood out the most. Even though I don't drink alcohol, I'm sure these would be good with red wine or beer. Thanks for the recipe...and Happy Super Bowl Sunday everyone!!

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10 users found this review helpful

Reviewer:

JOSIE

Cooking Level: Intermediate

Reviewed: Dec. 15, 2002

Loved these!! As did my family....followed the directions exactly.....and used purchased gourmet toast rounds instead of the french bread. Broiled till bubbley and served.....very tasty!

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4 users found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Oct. 22, 2002

These are tasty little guys! I whipped these up last night and enjoyed them with a glass of wine. Can I tell you a secret? I didn't have the baguette bread in the house, so I used hot dog buns! It worked out fine (although I'm sure they're much more delicious on the specified bread). Next time I'll add more than 1/3 c. mayo and cut back on the thyme as I found the teaspoon to be a bit overpowering. Otherwise, a terrific and quick appetizer.

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4 users found this review helpful

Reviewer:

COOKINGIRLLJ

Cooking Level: Expert

Living In: Hackettstown, New Jersey, USA

Reviewed: Oct. 14, 2002

Every now and then, usually on a Sunday evening, we have what our kids call a "fun dinner". A fun dinner consists of various appetizers. Last evening we had one of those dinners and this recipe was part of the the menu. I'm pleased to say that these little puffs were a huge hit! Thanks!

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11 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Oct. 8, 2002

yummy! so good! and easy too! i used shredded asiago & i left the salt out as asiago has a salty flavor to it already, and it was still mouthwatering. perfect for an evening of wine & bread & cheese.

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3 users found this review helpful

Reviewer:

SUNBERST

Reviewed: Sep. 24, 2002

these are so yummy & addicting! i will definately remember this for quick & easy snacks.

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4 users found this review helpful

Reviewer:

CHICAGO BETH

Reviewed: Apr. 4, 2002

WOW! These packed a lot of flavor per square bite. We loved them with a full-flavored red wine.

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17 users found this review helpful

Reviewer:

Way2manyRecipes2try

Reviewed: Feb. 12, 2002

I loved this recepe and so did eveyone at the party. Everyone asked for the recipe. I added a bunch parmesean and mozarrella cheese to the mix to make a little more gooey. It was great! Just don't walk away from the oven, they toast up pretty fast.

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49 users found this review helpful

Reviewer:

CHOBMAN

Reviewed: Oct. 10, 2001

A great recipe. I prepared the topping 24 hours before company arrived and all I had to do is pop them in the oven. Everyone raved about this tangy appetitizer. The recipe went home with three of our guests.

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41 users found this review helpful

Reviewer:

rileyg

Cooking Level: Expert

Reviewed: Sep. 3, 2001

This is a great recipe! I made it yesterday for a going away barbeque for my aunt, everyone loved it! I used a small loaf of fresh Italian bread and cut the slices into finger food sized pieces after cooking them. I also lightly pre-toasted the slices, which I think is a must. Next time I might try serving this with a marinara dipping sauce! Thanks Alison!

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21 users found this review helpful