Reviewed: Oct. 19, 2009

Everyone raved about this garlic bread. Now I'm never gonna make garlic bread without the blue cheese. The blue cheese makes all the difference!

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Elizabeth

Cooking Level: Intermediate

Living In: Brentwood, California, USA

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Reviewed: Apr. 18, 2009

This is a fun dish to make with the slicing and wrapping, etc. I think the slicing is a bit tricky because you have to get nearly all the way through the bottom crust. If you don't, it's difficult to pull off easily. The taste was unique, but if you like Blue Cheese, you'll probably like this one.

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 17, 2008

Absolutely phenomenal. I was in a hurry one night, and served it with angel hair pasta and store-bought pasta sauce. It made a quick and cheap meal that little bit nicer. Thanks so much!

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Caroline C

Cooking Level: Expert

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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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