Reviewed: Apr. 22, 2012

Made without olives to put inside a baked Brie. SO unbelievably delicious!!!

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1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Reviewed: Nov. 23, 2010

Four stars because it is so simple and can be elegant or football food the next day. I followed the recipe except I used dried dill weed and herbed kalamata olives. I also garnished with olives and parsley. I think the mustard goes a long way...in a good way. It would be interesting to add some spice like crushed red peppers or cayenne for an extra surprise.

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3 users found this review helpful

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Prolly Pauli

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Jul. 16, 2010

We loved this! I made this exactly as written and let it sit overnight in the fridge. The flavors were excellent and it was very 'gourmet' tasting. This is a great recipe to use up all the fresh herbs from the garden. I would definately make this again! Thanks for sharing. :)

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4 users found this review helpful

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 20, 2009

very yummy- added a little cayenne pepper for some zip. Definitely a strong garlic flavor ( I had pretty large cloves)

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5 users found this review helpful

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Erin C

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Miami Beach, Florida, USA

Reviewed: Oct. 18, 2009

Pretty good.

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3 users found this review helpful

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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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7 users found this review helpful

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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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3 users found this review helpful

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TINACABINA

Cooking Level: Intermediate

Home Town: Buena Park, California, USA

Living In: Turlock, California, USA

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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10 users found this review helpful

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A cook in Houston

Cooking Level: Expert

Living In: Houston, Texas, USA

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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11 users found this review helpful