Reviewed: Mar. 31, 2012

It was okay... people enjoyed it, but it wasn't as phenomenal as I'd hoped for. Great to take to parties for sharing and you'll get compliments, I just wasn't personally crazy for it. I would recommend using good quality pesto....

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

maddyhope

Reviewed: Feb. 4, 2012

I made this recipe for a holiday party and everyone raved about it! I loved it, wouldn't change a thing about it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kathy S

Reviewed: May 28, 2011

Just okay.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

STACII24

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Mariposa, California, USA

Living In: New Athens, Illinois, USA

Reviewed: Mar. 28, 2011

I made this appetizer as is. It is delicous! And it looks cool too!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

soonergirl323

Reviewed: Feb. 10, 2011

I have made this but add chopped black olives and chopped pistachios....it is one of those things you bring to a party that people always ask you for the recipe! Be sure the provolone cheese is not sliced thick...makes it difficult to serve.

Was this review helpful? [ YES ]
31 users found this review helpful

Reviewer:

ELJ616

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Westchester, New York, USA

Reviewed: Aug. 17, 2010

I made this for a party over the weekend and it was really spectacular. The flavor was amazing and it made such an impressive presentation. I made mine in a loaf pan lined with plastic wrap and cofffee filters (I didn't have cheesecloth) and it came out beautifully. I would imagine that homemade pesto would really bring it over the top but I didn't have time to make my own. I used store-bought pesto and store-bought sundried tomato bruschetta (both found in the pasta sauce aisle in the Acme supermarket) instead of straight sundried tomatoes. The flavor was awesome. It is a fantastic recipe and I will definitely be making this again. Thanks for posting, Elaine!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Liza

Cooking Level: Expert

Home Town: Tenafly, New Jersey, USA

Reviewed: Aug. 5, 2010

This was great! I was asked for the recipe by 3 different people. Looked very pretty and tasted delicious. A caution, don't go overboard on the garlic, I started to add more but am so glad I didn't. Because it's raw a little goes a really long way. I did cut down the amount of pesto just a bit and make sure to chop the sun dried tomatoes really well. I will definitely make this again-easy, impressive and fantastic for a party since you can make it ahead of time!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JENNYLYN1

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Clovis, California, USA

Reviewed: Jul. 16, 2010

LOVED IT! I scaled the recipe way down, because it was just two of us eating it. I used a ramekin and used a round cutter to cut the cheese to fit perfectly inside. All of the flavors in this went perfectly together and I will definately be making this one again! Thanks for sharing. :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jul. 7, 2010

Guests raved about this. They were surprised that I had made it myself. It is impressive. Only one problem: the provolone slices are slippery and the layers fall apart. It was hard for guests to manage to get it on the crackers. It's kind of a struggle, and rather messy. But very tasty and impressive.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Avocat

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

Reviewed: May 31, 2010

This is a delicious and unique presentation to this combination of ingredients. I used jarred garlic pesto so was glad I used only half of what was called for in this recipe... and also glad I put only the one clove of garlic in the 16 oz of cream cheese that was called for. I served it with big stone wheat crackers and used a serrated pie cutter. It was a messy process and that is my reason for knocking it down to a 4 star. I'm not real sure how to improve on that mess-factor. Maybe using these same ingredients but small cheese-bottom layered with the pesto/cream cheese/tomato combo that can be placed on a cracker or not. And, though I'm a garlic-lover, I think I'll make my own pesto next time and cut back on the amount of garlic over-all.

Was this review helpful? [ YES ]
2 users found this review helpful