Reviewed: Jan. 5, 2008

Very good & very easy. Just pinch of salt and it was perfect

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Reviewed: Jan. 2, 2007

My husband went crazy for these, but I think they needed a little more flavor. Maybe it was the rye bread I didn't like. Next time I'll use another type of cocktail bread and maybe some more blue cheese and less cream cheese. Good recipe!

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KUL567

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: Tempe, Arizona, USA

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Reviewed: Dec. 31, 2006

I'm so glad I gave these a try. I would never think to put this combination together but they were delicious! Luckily they are so simple to make because I had to make another batch after my daughter and niece got to them...they didn't leave many on the plate before my guests arrived!

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cdottavio

Cooking Level: Intermediate

Home Town: Wappingers Falls, New York, USA

Living In: Fuquay Varina, North Carolina, USA

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Reviewed: Dec. 28, 2006

I made this for my cookie exchange party and they were a BIG hit. I served them on sliced french bread and mixed the olives in with the spread and topped with the cucumber and roasted red peppers. I have had a few people ask me for the recipe - I will be making this again (and again!)

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toiles

Cooking Level: Expert

Home Town: Upper Darby, Pennsylvania, USA

Living In: Havertown, Pennsylvania, USA

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Reviewed: Nov. 10, 2006

These were pretty enough, but the rye bread made them taste dry.

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jojolake

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Reviewed: Jan. 24, 2006

These are good to eat as they are to look at! Easy as pie to make, easier actually. I like adding a little good quality (not dollar store) paprika to the cream cheese. Just adds a little more flavor and some color.

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Tony W.

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Reviewed: Oct. 15, 2004

I served this appetizer at a party. It was beautiful on my table. Many people commented on how pretty they were. However, only a few were eaten at the end of the evening. I thought the taste was less than exciting but I loved the presentation, so I would make them again.

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JBBALUKONIS

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: May 13, 2004

This recipe was deliciously delicious! The olive gives a really nice taste to it, but I tried it with black olives instead of pimento, it tasted really good!

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emxluvsxfood

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Reviewed: Jun. 16, 2003

I served this to a group that meets monthly and people asked me at the NEXT meeting about those cucumber thingys. Especially nice for spring and summer.

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Shelly Ann

Cooking Level: Expert

Home Town: Wellsville, New York, USA

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Reviewed: Dec. 31, 2002

Simply and classy. I like toasting the bread, and sourdough or french bagettes are great also. There is someone who always asks for the recipe anytime I bring this to a party or gathering. Great recipe to keep in an your appetizer collection---Even for the person that doesn't like being in the kitchen--we all know one or two of them :o)

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Nikki_D

Cooking Level: Intermediate

Home Town: Livermore, California, USA

Living In: Valley Springs, California, USA

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Reviewed: Nov. 14, 2002

GREAT!! I peeled & seeded the cuke. Then squeezed out some excess moisture in a paper towel. Chopped it & blended it into the cream cheese mix. Counted out 15 olives, squeezed out some of the excess moisture with a paper towel,chopped them & blended them in.Spread on rye bread, what a hit! This is a keeper.

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25 users found this review helpful