Reviewed: Sep. 8, 2011

Love this recipe! I use panko Japanese bread crumbs instead of regular - gives it a lighter texture. I also use less crumbs than the recipe calls for. I make extra and freeze several batches in small tupperware containers. Freezes pretty well.

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Reviewer:

NCgourmet

Reviewed: May 25, 2010

This is very edible, but as I have many times made a "Rouille" (pronounced the same), I find that this version fades in comparison.

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8 users found this review helpful

Reviewer:

Swiss Phil

Cooking Level: Expert

Living In: Bern, Bern, Switzerland

Reviewed: Jul. 13, 2009

It should be spelled "rouille" - though it's still pronounced "roo-EE."

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3 users found this review helpful

Reviewer:

DrGaellon

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Yonkers, New York, USA

Reviewed: Oct. 11, 2008

Great Recipe for a dip for parties and for using up all that basil I grew this summer! It is about the consistency of hummus so you might be able to add some chick peas in place of some of the bread crumbs.

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10 users found this review helpful

Reviewer:

Jillian

Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA

Living In: Elgin, Illinois, USA

Reviewed: May 19, 2008

I used this as a topping to baguette slices, which I then broiled. As per other suggestions, I cut back on the bread crumbs. Next time, I will cut back on the garlic a bit too; it was a bit overpowering.

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6 users found this review helpful

Reviewer:

linda

Cooking Level: Intermediate

Reviewed: Feb. 3, 2008

Good but use 1/2 the bread crumbs

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11 users found this review helpful

Reviewer:

Reviewed: Jul. 5, 2007

Too much breadcrumb, or not enough tomato - I'm not sure which. This recipe is good but it would be much better with about half the breadcrumb. It is dry as is...

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14 users found this review helpful