Reviewed: Nov. 11, 2009

I did what many others did and just stirred all the ingredients up to make a spread that I put in a bowl surrounded by crackers. I did get many comments about how great it was, but it was a little thick/rich for my tastes. A very interesting combination of flavors, though. Not a typical cheese spread.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Maria

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2009

I made this for a party last night and it was awesome. Every last bit was eaten. I was asked for the recipe from at least 4 people. Thanks for sharing

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

js4

Cooking Level: Beginning

Home Town: San Diego, California, USA

Living In: Jacksonville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2009

I didn't have a chance to try this, but all the other party goers gave this appetizer rave reviews. I'm honestly not a cook, either, so this recipe was both easy and (apparently) tasty -- and such a treat to bring along something everyone loved so much!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

karajoanderson

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

Thanks for the ideas this recipe gave me! The flavor combinations you provided are terrific. I basically used it as a jumping off point because I didn't have the time to cut/marinate, etc. and needed this to be easy for folks to eat at a pool party. I used kalamata olives instead of black (although that upped the saltiness). I used minced garlic and just left it in. Then I added about 2 TBSP of lemon juice to brighten it up a little. I also blended all of the ingredients but the cheese and then folded it into crumbled cheese. We'll see how everyone likes it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bibliofile

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2009

This appetizer is the best ever, full of flavor, this one is a keeper, I loved it! The goat cheese is what made it even better than the usual mozzarella you are used to having with hor's deurves. Thank you for this recipe, I loved it!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Janet Vizuete - GO STEELERS!

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2009

Tried this out along w/ several 'old favorites' when I hosted a girls night at my home. It was a HUGE success... everyone wanted this recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SDONDLIN

Cooking Level: Intermediate

Home Town: Watseka, Illinois, USA

Living In: Overland Park, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2009

Fabulous! At the New Year's party I went to I brought this and it was gone in no time. I received really good compliments about it too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lindsay

Cooking Level: Intermediate

Living In: El Dorado, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2008

I made with homemade goat cheese which was much softer than what the recipe calls for so I just mixed the ingredients and used as a spread on toasted baguette slices. The flavors were fantastic together! Everyone raved about it at the party I took it to. Will definitely make this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rccoon

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2008

Disliked it very much.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

FOOFY1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2008

I had this at a dinner party this weekend. It was gone very quickly. The hostess made balls out of the goat cheese and put pine nuts on top. It was BEAUTIFUL. I'm making this for the holidays for sure!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Michelle

Cooking Level: Intermediate

Home Town: Kenmore, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2008

I made this recipe two different ways. One with goat cheese and the other with fontina cheese (the softer version). I think both were good, however I would leave out the rosemary next time as it was a bit overpowering. Overall, good recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kerry

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2008

A delicious, easy to prepare, and different appetizer. Make sure to take it out of the fridge at least 45 minutes before serving so that the cheese is soft for spreading. Served with baguette slices, this is a rich and filling appetizer, so be careful not to have too much and spoil your appetite for dinner! Thanks so much for the great recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 17, 2008

Great recipe but used fresh mozarrella instead. Will use goat cheese next time. Leftovers goes great on top of a salad. Many thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

stellawray

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2008

This is the best! I just crumbled the cheese and used chopped garlic. Gave everything a stir before putting it in the fridge and served w/ toated slices of french bread. OMG--yum! Next time I will take it out of the frig at least an hour before serving. Room temp. would be even better. Thanks so much. BTW, I used goat cheese from Wal-Mart (never have before, always bought the "good" stuff), it was great, couldn't tell the difference in this recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 18, 2008

Easy to make and delicious! Everyone at the party asked me for the recipe. Kudos!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lr277

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2008

Very good, I also rolled the goat cheese into small balls that one could spread on a cracker or bread. I them them marinate overnight very good. I did have left overs so I stuffed chicken with my leftovers, yum

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2008

This appetizer had the most wonderful flavors. I will make this often. I loved it!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Meg

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2008

Don't know what I did wrong, but our gang were not impressed. With goat cheese at about $16 a pound, it really hurt to throw it out.Maybe Feta would have worked better or perhaps fresh herbs from my patch overwhelmed it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

joycew

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2008

I arranged the cheese straight on plate and let marinate with all ingredients covered with foil. It was delicious but very rich. U cant eat much of this. There are people who either like this or do not care for this at all. Because of thr cost of this appertizer I dont think I will be making this often.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2008

This really was fabulous, and I was sooo glad that some was left over because it got even better later. I love garlic, so instead of using and them removing the cloves of garlic, I just minced two cloves and mixed it with my olive oil before drizzling over the goat cheese.

Was this review helpful? [ YES ]
0 users found this review helpful