Reviewed: Feb. 15, 2012

Awesome recipe. I used gorgonzola cheese instead of feta and added some capers in exchange for olives. Be sure that you season with salt to taste.

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Reviewer:

jltank21

Reviewed: Sep. 20, 2011

used feta,omitted olives

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Reviewer:

augboilerdawes

Reviewed: May 15, 2011

I made this as one of the appetizers for my daughter's First Communion party. Very easy to make. Received alot of compliments on it.

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KSH

Reviewed: Nov. 23, 2010

I made this the other night and had such great reviews. I did however use my olive oil that I flavor with Italian Herbs, Red Pepper Flakes and Fresh Garlic Cloves. I always have a bottle of that made up to use when I want to kick it up a little. So today 4 days later I brought the leftovers to work and everyone is asking for the recipe. This is a definate keeper. Messy to eat though, that is my only complaint.

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Reviewer:

Ella

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Cooking Level: Expert

Home Town: Chalfont, Pennsylvania, USA

Reviewed: Sep. 14, 2010

Yum! The only thing I did different was heat it through before serving. Great alternative to basic bruschetta. Thanks!

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Reviewer:

Jessica

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Mansfield, Texas, USA

Reviewed: Aug. 25, 2010

YUM! Instead of putting this on the bread, I put it over penne pasta and added the goat cheese...my 2 year old gobbled it up...I used kalamata olives (are these the same as Greek?) and thought they were a little strong compared to the rest of the ingredients...but overall, yummy!

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Reviewer:

bec78ca

Reviewed: Jun. 18, 2010

Fabulous! Love the addition of goat cheese! After assembled, I like to pop these back under the broiler for a minute or two. Every time I make these, there are no leftovers!

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Reviewer:

Holly

Cooking Level: Expert

Reviewed: Jun. 9, 2010

Ok, I'll admit that I did cheat on this only because there's a brand of brushetta out there that just can't be beat. However, I did add the olives and beans and the addition of goat cheese in the appy is pure genius! My daughter is a goat cheese freak which is why this recipe caught my eye and needless to say, she loved it! Thank you so much Kristin and it will be back by popular demand this weekend!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Jun. 1, 2010

perfect!

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Reviewer:

laralou

Cooking Level: Intermediate

Home Town: Bernardsville, New Jersey, USA

Living In: Cartersville, Georgia, USA

Reviewed: May 17, 2010

my friend and family forcibly demand that I make this recipe time and time again. I altered it by toasting the bread with the goat cheese already on. I also usually omit the olives and replace the saltiness with some kohser salt. Also, 5oz goat cheese is about the minimum, you can probably use twice that...

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