Reviewed: Oct. 18, 2009

Pretty good.

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Sep. 24, 2008

Gone in a flash! Took this to a party last night and it was devoured quickly with everyone asking me for the recipe. Will definitely make this again. (I did reduce the amount of herbs by half and it all still worked very well - just made it by eye and by taste) Lovely!

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Sep. 18, 2008

Eat this only if you love very bold flavors! I do, and I really liked it. I made it for an appetizer on an ordinary night, but this could just as easily be a star on a Christmas buffet table.

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TINACABINA

Cooking Level: Intermediate

Home Town: Buena Park, California, USA

Living In: Turlock, California, USA

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Reviewed: Nov. 19, 2005

This is good stuff. I am not sure where I originaly found this recipe, but i have been making it for a long time. Since it is "seriously herby" I use it to stuff veges. Like hollowed out cherry tomatoes and radishes, celery, snow peas, and cucumber rounds. Every time I make them people ask me for the recipe.

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A cook in Houston

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 19, 2005

I thought that this was really good. I served it on some sliced baguette toasts brushed with a little olive oil. I love garlic and I never care how much garlic something has but I served this at a get together and some people weren't crazy about how strong the garlic came through (so if you are serving it at something...I would suggest only 1 clove of garlic.)

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kelli_katherine

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Reviewed: Aug. 22, 2005

I make this for a Guest Hospitality Suite every year and it is a HUGE hit every time! Try it without the Basil sometime, makes it even more "serious"

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MIKE HENIGAN

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Reviewed: Jul. 12, 2004

This is really different! It is a good idea to let this sit in the fridge a while before serving so the flavors have an opportunity to blend.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 30, 2003

Fantastic! Served this as an appetizer before Thanksgiving dinner, and they all inhaled it!! Ended up making it to give as a special Christmas treat. Thanks for the recipe!

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TEENSKI

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Reviewed: Nov. 12, 2001

I served this to my family and guests during the holidays---EVERYONE loved it! I was concerned about the herbs being too "serious," but it was perfect, and I'll make it again.

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