Reviewer:

ruski28

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Reviewed: Sep. 11, 2009

Thanks for the recipe. This is excellent and easy and quick to make.

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Reviewer:

keli

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Reviewed: Aug. 22, 2009

This is a great salad, and I thought that the amount of garlic listed was just right. Thank you for posting. Making this dish brought a lot of fond memories.

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Reviewer:

venetian_lunacy

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Reviewed: May 24, 2009

Son's assignment called for an international dish. This was simple to prepare and we all loved it! We ate ours on crackers and next time I will use bruchetta. I used 2 C mozarella and 1 C gouda. Thank you!

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Reviewer:

BoltGirl

Cooking Level: Expert

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Reviewed: Apr. 10, 2009

Love it! I wouldn't call it a salad though, it's a spread. I suggest gouda instead of mozzarella, that's how it's made in Russia.

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Reviewer:

Olga

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Reviewed: Jan. 8, 2009

This salad is also really great with freshly shredded carrots. Use about 2 or 3 to create a perfect consistency.

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Reviewer:

dozanni

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Mar. 5, 2007

try gouda instead - this is what we originally put in there:gives more taste to it.

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Reviewer:

miss_geniya

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Reviewed: Feb. 5, 2007

I was surprised that this was so good. My Estonian mother-in-law made this a few nights ago and it was just delicious. Probably a bit fattening though. Only complaint is the breath I'm left with but I think it is worth it.

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Reviewer:

charjohn

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Reviewed: Dec. 26, 2006

We love garlic but, as written, this is just way too much. I prefer to use either roasted garlic - the flavor is MUCH more mellow/ less mouth-burning - or, at a pinch, garlic powder. I like to toast slices of crusty bread, spread them with the cheese mixture, and then broil. I haven't tried it with tomato, but I bet that would taste great too. Thanks!

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