Reviewed: Oct. 6, 2003

This was wonderful. I had no problem with the extra peach mixture, I simply drank it :)

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SRICKLIN

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Reviewed: Sep. 17, 2003

I've served these ones a bunch of times, and people love them!

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Kou Na Mara

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Reviewed: Sep. 16, 2003

We loved these!!!! I've made them as an appetizer and along with lasagne or spaghetti. A family favorite.

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PATTY22

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Reviewed: Jun. 30, 2003

I must have done something wrong. These came out not as great as I had expected. The mayo completely overpowered the bread and I didn't taste any of the asiago cheese. I am not a big mayo fan, but my husband agreed with me...too much mayo. I will try this again to see if this was my blunder or if this just didn't suit our tastes...all the same. Thanks for posting.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: May 27, 2003

This recipe was a hit at our Memorial Day Barbecue! We had to keep making more, and even the little ones came back for seconds and thirds. Nothing could be easier!

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PKINCAID

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Reviewed: May 23, 2003

We love Asiago cheese. These were great with our Lobster salad entree! I cut the herbs in half and left out the salt. As another reviewer suggested, I toasted one side of the baguette, then spread the other side with the filling. YUMMY!

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MAGGIE MCGUIRE

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Reviewed: May 19, 2003

Great side to our soup! I used less thyme (1/4 tsp) and half the parsley. Also, I didn't have a full cup of asiago cheese (1/2c)so I used some parmesan to make 3/4 cup total cheese...which was perfect. Thanks Alison - these were devoured!

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DREGINEK

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Reviewed: May 10, 2003

I Loved this recipe and all who I have made it for! This is a keeper for an appetizer! I have lost count how many times I have made this.

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kfranche

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Reviewed: Mar. 24, 2003

Good recipe but seemed to be lacking something.

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SNOWEY44107

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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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JOSIE

Cooking Level: Intermediate

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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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SLJ6

Cooking Level: Expert

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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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COOKINGIRLLJ

Cooking Level: Expert

Living In: Hackettstown, New Jersey, USA

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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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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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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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SUNBERST

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Reviewed: Sep. 24, 2002

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

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CHICAGO BETH

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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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Way2manyRecipes2try

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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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CHOBMAN

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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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rileyg

Cooking Level: Expert

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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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DL9

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Reviewed: Aug. 30, 2001

Huge Hit at the party! I made them just before people started to arrive and the smell was incredible and the taste was better. I used an Asiago/Parmesan mix which was great and you can mix the mayo and seasoning and garlic a day or two before you serve too!

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Stephanie

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Asiago Toasted Cheese Puffs

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