Reviewed: Oct. 17, 2009

Ah-----mazing!!!!!!!!!!!!Used my fresh Rosemary and mint on top as GA. is losing its season--ha ha. use any herbs and wow thanks this is soo sooo good.

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pj

Cooking Level: Expert

Living In: Fayetteville, Georgia, USA

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Reviewed: Jul. 4, 2009

I tweaked this just a bit to help decrease the fat and calories: did not use butter when browning the first side, and instead of mixing the blue cheese into softened butter, I used low-fat mayo (I'm sure you could even use non-fat, but low-fat is what I had); you just need to make sure the cheese is finely crumbled so that it mixes in well with the mayo. I also used pecans, and mixed them into the spread (but if making the spread ahead of time, would not do this until right before using). And I added just a dash of cayenne to make the flavors pop! I like to serve these with a salad of baby mixed greens with pears, pecans, and goat or feta cheese, with the Maple Balsamic dressing from this site. Yummm - better than a 5-star restaurant!

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JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Dec. 8, 2008

These toasts were gobbled up at my party. Very tasty appetizer!

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Jean-0

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Clarkston, Georgia, USA

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Reviewed: Feb. 16, 2008

These were good, too much butter though. And I would have liked something extra like some fresh garlic or some taragon or some other fresh herb.

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Dec. 27, 2007

Everyone loved this, just don't cook it too long in the oven - I kept waiting for mine to get real bubbly and the toast was too toasty. We like our toast chewy and soft, next time I'd take it out sooner.

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Ericka

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2007

It was OK but nothing really special.

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Nuttylicious

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 16, 2007

The bleu cheese didn't melt quite as much as I had anticipated it would, but they practically flew off the platter. If I were just making them for me I'd have nixed the walnuts, but that is just me.

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Rachel

Cooking Level: Beginning

Home Town: Paducah, Kentucky, USA

Living In: Craig, Alaska, USA

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Reviewed: Nov. 2, 2006

Yum! Fabulous and SO simple. I left out the butter mixed in with the cheese in a feeble attempt to cut calories. I just love bleu cheese and walnuts together...served this with the pear and roquefort salad and beef burgundy found here as well. Thanks for sharing...my mouth is watering just thinking about them!

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NURSEARS

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Reviewed: Oct. 2, 2006

Great recipe idea! I did make some changes. I only made two toasts (making lunch for myself) and omitted most of the butter, I did spread each slice thinly with butter. Then I put on some blue cheese, and then pine nuts instead of walnuts. Cooked for about 9 minutes at 400. Came out great! Will have to try walnuts next time. Chives would be good added too.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2006

Sorry, this was not for us, the blue cheese was to overpowering, I guess our taste are more average to the bluebuds on this site.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Sep. 28, 2006

Very nice appy Elizabeth! I toasted the walnuts first to bring out more of their flavor. Loved this and thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Aug. 9, 2006

Great little appetizer! Quick to prepare. Goes great with a bottle of Cabernet Sauvignon.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Apr. 27, 2006

Delicious. These would make very quick, easy and elegant little appetizers. I would also be interested in trying a goat cheese/walnut combination. Thanks, Elizabeth!

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