Great and easy to prepare. Being concerned about the softness of goat cheese but loving it's flavor I substituted a Dutch white goat gouda cheese. It's firm but not dry. It was a good choice, kept the flavor but made the cheese much easier to handle. I also reduced the size of the cubes, to make it easier to spoon the cheese and bits of the marinade onto a bread slice and get into your mouth. Finally the recipe is not clear as to the nature of the black olives used. I used Kalamata olives and they tasted great. Lastly, I put the whole mixture into a gallon zip lock bag to marinate just reaching into the refrigerator every couple of hours to mix it around for better coverage. Then at serving time I just poured the whole lot into the serving dish, picked out the garlic picks and it was ready to go. Couldn't be easier and really yummy.
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Great and easy to prepare. Being concerned about the softness of goat cheese but loving it's...