Reviewed: Oct. 19, 2006

I really enjoyed this appetizer. I figured out what cheese is used in the photo.It's not the soft goat cheese but semi soft goat cheese. It is a little harder to find but is worth it because it doesn't crumble.I found this at Costco.

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maryannejan

Cooking Level: Expert

Home Town: King Of Prussia, Pennsylvania, USA

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Reviewed: Sep. 16, 2006

This was wonderful! Thanks so much for the recipe. I served it as an appetizer for a wine tasting party, and everyone agreed that it was simply fantastic. Everyone wanted the recipe. I made the recipe as is, but I did slice the cheese with dental floss. However, in the end, it didn't really matter, as the cheese did not retain it's shape. I did as another suggested and just put everything together in a plastic ziploc bag and "squished" it all together and put it into the refrigerator overnight. I then just inverted the bag to release the spread into a pretty bowl. I served it as a spread, along with a sliced baguette. It was devoured!!

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FOODFAVOR8

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 16, 2006

This recipe is fantastic. Slicing the cheese with dental floss did make it easier. I put it out with a knife and people smeared it on the bread like a spread. Wonderful!

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CLYNNC1

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 10, 2006

This didn't work for me. I was scared of the goat cheese and used havarti. This was the first time I used sun dried tomatoes- (I re-constituted them in warm water; maybe they should have been left dried) and they really overpowered the marinade. It gave it a really sweet flavor, which isn't what I expected from the reveiws. I thought it would be really sassy- maybe more of a strong garlic and herb flavor but it turned out sweet. My husband liked it though. I may try this again, with the crubled goat cheese food proccesor style, with the cream cheese and DRIED tomatoes.

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Raiven

Cooking Level: Intermediate

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Jul. 20, 2006

This is divine! to avoid having trouble slicing the soft goat cheese - here's a trick: Use Dental Floss. Set the cheese on a cutting board and slice through the cheese with a piece of floss. This will create a smooth cut and not put so much pressure on the cheese to make it crumble. Sometimes it's easier to find goat cheese labeled as Montrachet Cheese (and under that you'll find a description of Goat Cheese). This tends to be a slightly firmer type of goat cheese.

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DiningDiva

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Reviewed: Jul. 3, 2006

Fabulous!! I used crumbled goat cheese instead of sliced because it is less $$ and MUCH easier to spread. I had the bakery slice baguettes to serve with it and this was perfect!!

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JOHNNAFERG

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Reviewed: Jun. 29, 2006

So very very very good. It went in a matter of minutes. The goat cheese is very crumbly; I don't think the picture shown is of goat cheese. It's impossible to cube. Nonetheless, very delish.

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sandi

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Reviewed: Jun. 2, 2006

Somehow this just didn't work well for me. The flavoring was great, but it was hard to handle.

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KIMME

Cooking Level: Beginning

Home Town: Doylestown, Pennsylvania, USA

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Reviewed: May 26, 2006

This was good. I have to agree with another rating about using it as a spread. It was very difficult to handle and may have been easier as a spread. Will probably make again.

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JKVANSO

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Reviewed: Apr. 9, 2006

Great and easy to prepare. Being concerned about the softness of goat cheese but loving it's flavor I substituted a Dutch white goat gouda cheese. It's firm but not dry. It was a good choice, kept the flavor but made the cheese much easier to handle. I also reduced the size of the cubes, to make it easier to spoon the cheese and bits of the marinade onto a bread slice and get into your mouth. Finally the recipe is not clear as to the nature of the black olives used. I used Kalamata olives and they tasted great. Lastly, I put the whole mixture into a gallon zip lock bag to marinate just reaching into the refrigerator every couple of hours to mix it around for better coverage. Then at serving time I just poured the whole lot into the serving dish, picked out the garlic picks and it was ready to go. Couldn't be easier and really yummy.

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J. Shaftoe

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Reviewed: Mar. 29, 2006

We tried this two ways. One with goat cheese and one with mozzerella. Both were good, but goat cheese is worth the extra money if you only have a small crowd to feed. We served it with pita chips. Yum!

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JBMILLER

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Reviewed: Mar. 27, 2006

I made this initially for a dinner party. Taste-wise, this was killer and there was none left. I got asked many times for the recipe. However, it was hard cutting goat cheese into cubes because the stuff is WAY too squooshy. What I did instead was take 1/2-teaspoons and roll them into balls, then toothpicked a slice of raw garlic to each one, and poured the marinade over top. Made it easier for people to get out of the pan. My Oscar night variation was to combine the goat cheese, sun-dried tomoato, oil and spices in a food processor, fill phyllo-dough shells with the mixture, and garnish each one with an olive slice and a slice of raw garlic. Tasted the same, and the phyllo crust gave it just enough crunch!

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Heidi McDonald

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 19, 2006

This is an excellent recipe except for putting it on bread. That part was a little difficult for everyone, but we all enjoyed the taste. I may try mixing the goat cheese with a little cream cheese to make it more "spreadable" for the bread.

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CHARLIEINTHEBOX

Cooking Level: Intermediate

Living In: Burlington, Kentucky, USA

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Reviewed: Mar. 6, 2006

Awsome appetizer. Everyone who tastes it want my recipe to make it themselves. You can't go wrong.

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dkaye

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Reviewed: Feb. 16, 2006

Wow! I served this at a house party and was surprised to see only a few guests go near it. Too strong? Too adventurous? Well, my husband did complain about my breath for the next 24 hours. I think it's fabulous!

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PaulaC

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Hanover, Massachusetts, USA

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Reviewed: Jan. 25, 2006

I made this for a new years eve party; it was the hit of the party. In fact, my wife and I didn't eat any of it in order to save it for the guests. Of course, we made a second batch the following weekend which we completely finished! Great recipe.

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Bushmills

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 28, 2005

I made this for a Christmas party. It wasn't bad. Everyone seemed to enjoyed it. I did not have time to marinate it like I wanted to but still came out fine. Also, I used crumbled goat and just mixed everything togethter. Probably will make again.

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MarisLatinTwist

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2005

my Goat cheese was purchased in a tube. So I sliced cheese about 1/3 of an inch thick. I put my garlic thru my press and put a little on each one. Then put the rest on top. Wow I had to make copys of this one for one and all.

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COOKANDQUILT

Cooking Level: Expert

Home Town: Ojai, California, USA

Living In: Lynden, Washington, USA

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Reviewed: Dec. 22, 2005

Jury's out on this one. Made it for my Christmas party, Him Indoors thought it was pretty so-so but my best friend loved it. Either way there was none left at the end of the evening!

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