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Reviewed: Jul. 24, 2008

This is good but it did start to get a little too blue-cheesy as it cooled. Next time, I will use less blue cheese.

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Holly

	Cooking Level: Expert
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Reviewed: Apr. 12, 2008

Yummy! The first time I made it, I used a 'take and bake' type loaf from Damico and Sons. I mixed up the ingredients and let them sit in the fridge for an hour or 2 then proceeded as directed. Turned out great. Tried it a 2nd time and used a regular (not a take and bake) baguette and mixed the butter mixture and immediately put on bread and it was not nearly as good. Rich and a little greasy, certainly not healthy! Half the recipe is PLENTY for one loaf, in my opinion.

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fuzzball420

	Cooking Level: Intermediate Home Town: Plymouth, Minnesota, USA Living In: Brooklyn Center, Minnesota, USA
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Reviewed: Feb. 23, 2008

This bread is great! Reminds me of a bread we used to get years ago at the Log Cabin Restaurant in Holyoke. It is easy and delicious!

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love to entertain

	Cooking Level: Intermediate Home Town: Southampton, Massachusetts, USA
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Reviewed: Jan. 1, 2008

My entire family loved it! I used 1/3 of the topping since it seemed like too much, but the butter melts away into the bread so everyone wound up using the rest anyways.

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KittenPie

	Cooking Level: Intermediate Living In: Denver, Colorado, USA
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Reviewed: Dec. 16, 2007

This was good but not what I expected. I am a blue cheese lover and I felt the bread was too strong with it. There was also plenty of sauce left over after I put it on the bread. I am saving it for a blue cheese butter for a meat later this week.

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Molly23

	Cooking Level: Intermediate Home Town: Acworth, Georgia, USA
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Reviewed: Nov. 12, 2007

This was fantastic! Can't wait to make this for company. A perfect accompaniment for any italian dish.

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Natalie

	Cooking Level: Intermediate Home Town: Lee's Summit, Missouri, USA Living In: Overland Park, Kansas, USA
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Reviewed: Sep. 6, 2007

OMG...I'd give this recipe 10 stars if I could! I substituted fresh roasted garlic instead of the power...that's a must! And I also added in a couple of dashes of white pepper. Next time I might even add a couple dashes of hot pepper sauce just because I like things with a kick! The topping got all bubbly and golden, it was delicious!!!

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Mrs. Chef Esh

	Cooking Level: Expert Home Town: Lancaster, Pennsylvania, USA Living In: Lititz, Pennsylvania, USA
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Reviewed: Apr. 16, 2007

This went well with my lasagna dinner. I used feta cheese though because that was what I had on hand & it worked well. Along with the lasagna and bread I made the restaurant style house salad found on this site and it was a wonderful meal.

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Hannah L.

	Cooking Level: Beginning Home Town: Springfield, Missouri, USA
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Reviewed: Nov. 30, 2006

This was awesome! I stumbled (literally) across it and decided to give it a whirl with some homemade chili. It was a fantastic complement to dinner. Thank you! :)

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Jaden Ravenscraft

	Cooking Level: Intermediate Home Town: Arroyo Grande, California, USA Living In: Everett, Washington, USA
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Reviewed: Nov. 23, 2006

I really like this recipe. Easy and quick to make. And the Blue Cheese makes it seem more "high brow" somehow. I also made a batch with Mozzarella cheese. I woudn't do that again. Also, I substituted fresh garlic and that added a great touch.

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GETGOGO


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