Reviewed: Mar. 20, 2012

I don't know if I messed it up, but it was gross.

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Reviewer:

kellyk30

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

Reviewed: Jul. 19, 2010

This is outstanding! I didn't have the chives, but I'm not sure how much difference it would make. I too just cut the bread length-wise instead of cutting crosswise and baking it whole. I'm sure I didn't use as much of the blue cheese butter as the recipe called for because I've baked the whole loaf and still have about half of the butter left. (but I also used a baguette and they're a lot smaller than the 1# loaves) This way the bread was crunchy with a great topping without being overly saturated.

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Reviewer:

Dawn

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Jul. 16, 2010

Hey, I think this recipe ROCKS! I lOVE this recipe!! :)

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Reviewer:

Kerry

Cooking Level: Expert

Home Town: Hayward, Wisconsin, USA

Reviewed: Jun. 8, 2010

This bread was AMAZING! So good and such good flavour. I do agree with the previous review though that next time I would slice the bread loaf in half and coat both sides and broil without the tin foil. Cooked the way that it was recommended made the bread very soft and needed some broiling after. It was soooo good though!

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Reviewer:

sunseeker37

Reviewed: May 20, 2010

This had a great flavor but I think would be better cutting bread in half lengthwise and just broiled for a few minutes. Cut the way the recipe says and wrapped in foil the bread got very mushy. I will definately try this again. I added some white pepper and hot sauce as someone else said to try, it was excellent, and of course real garlic vs. powder.

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Reviewer:

nickey

Reviewed: Jan. 5, 2010

This was really very good. I substituted fresh garlic for the powder, spring onion greens for the chives and roquefort for the blue cheese as those were the ingredients I had on hand. Next time I will try it with the blue cheese, but it was quite delicious this way. Thanks for the recipe!

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Reviewer:

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Dec. 1, 2009

This was so delicious, I don't think I'll ever make regular garlic bread again. I used fresh pressed garlic and about half the amount of blue cheese called for and I didn't have any chives.

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Reviewer:

crazylazycook

Cooking Level: Expert

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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Reviewer:

Elizabeth

Cooking Level: Intermediate

Living In: Brentwood, California, USA

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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Reviewer:

Katy

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Seattle, Washington, USA

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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