Reviewed: Oct. 16, 2009

This recipe is a hit everytime I make it. However, I typically use mozzarella and I think it complements the red pepper better. I've also used provolone and got good feedback. Finally, I take some butter and mix in roasted garlic and butter the downside of the bread and it's even better!

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Reviewer:

hbayer

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: Oct. 6, 2009

Really, Really, Really good. I followed this to a tee. The kids loved it. The husband loved it. And I loved it. The best part was you knew and felt as if you were eating something really healthy for you and for your kids and they were enjoying it not complaining about it. Will make again and again.

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Reviewer:

chelle

Reviewed: Jul. 12, 2009

These were ok, but i chose to put shredded cheddar instead of slices of cheddar so I'm not sure if that made a difference because it didn't melt well. They had good flavor though. I think next time I will try it as a dip instead of putting it on the baguette. I will mix it all together and put it in the oven to melt.

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Reviewer:

Allison

Reviewed: May 7, 2009

I'm surprised - I love all of these ingredients. I thought they were a little bland. I made them exactly as written. I think I'll add garlic salt next time.

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Reviewer:

Linda in Alaska

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Home Town: Wasilla, Alaska, USA

Reviewed: Oct. 13, 2008

Exactly followed the recipe and the dish was alright, the flavors were interesting, but not quite right for me. I think I'll likely make it again, but next time will be fresh grated parmesan and finely diced red peppers plus some fresh red peppers. We tried it both with French bread and sour dough, the sour dough was easier to use (more surface area), but both were attractive. :) Thanks for the recipe!

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Reviewer:

Katy

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 3, 2008

I made these today and my husband really liked it. I changed it a little bit. I used sourdough bread, because it was what we had. Also I had been roasting things in the morning, so I roasted garlic and red bell peppers. So I took the roasted garlic and mashed it with butter and spread that on the bottom of the toasted sourdough. Then I sliced the artichokes and then the roasted red pepper and last I topped it with mozzarella. I wanted to eat it so badly, but just had oral surgery. I was craving it!!! Next time. So it has been next time (just two days later) and it is sooo good!!! I increased it to 5 stars with the changes I made! Lovely! It has such a sweet and savory thing going on because of the roasted red bell pepper are sweet. So good!

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Reviewer:

PINKPIGG33

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Concord, California, USA

Reviewed: Feb. 13, 2006

These were great. The artichokes have a distinct taste, so if you don't like artichokes, I wouldn't recommend it. But, if you do, then you'll love it.

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Reviewer:

Bethany

Cooking Level: Expert

Reviewed: Jul. 29, 2005

excellent recipe. Try it with pepperjack!!

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Reviewer:

DCOYLE4040

Cooking Level: Expert

Living In: Sayre, Pennsylvania, USA

Reviewed: Dec. 30, 2004

My husband and I loved this recipe. it was so delicious and we thought that it almost looked and tasted like an appetiser you would order in a restaurant! I used sun-dried tomato basil and a garlic parmesian bread for an extra kick. Awesome!

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Reviewer:

PRINCESSA1976

Reviewed: Jul. 22, 2004

These were pretty good, I would use thinner slices of french bread than the approx. 3/4 inch that I cut.. and maybe add pesto or preferrably a sundried tomato pesto to the bread before the other ingredients..

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