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!

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8 users found this review helpful

Reviewer:

bibliofile

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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!

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9 users found this review helpful

Reviewer:

Janet Canedo - GO STEELERS!

Cooking Level: Intermediate

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!

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6 users found this review helpful

Reviewer:

SDONDLIN

Cooking Level: Intermediate

Home Town: Watseka, Illinois, USA

Living In: Overland Park, Kansas, USA

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.

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6 users found this review helpful

Reviewer:

Lindsay

Cooking Level: Intermediate

Living In: El Dorado, Kansas, USA

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!

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4 users found this review helpful

Reviewer:

rccoon

Cooking Level: Intermediate

Reviewed: Nov. 23, 2008

Disliked it very much.

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5 users found this review helpful

Reviewer:

BeefJerkins

Cooking Level: Intermediate

Living In: Cranberry Township, Pennsylvania, USA

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!!!

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4 users found this review helpful

Reviewer:

Michelle

Cooking Level: Intermediate

Home Town: Kenmore, Washington, USA

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.

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3 users found this review helpful

Reviewer:

Kerry

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.

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6 users found this review helpful