A great change of pace from normal pizza sauce. I used kalamata olives because I couldn't find nicoise olives at my market. I baked a loaf of refrigerated French bread, cut the loaf in half length wise, and then in the middle. I liked the goat cheese because it didn't over power the sauce. I served it with a spinach salad.
Saecca Posted: 06/17/09
lfinney Posted: 06/17/09
Nice change of pace and quick and easy dish. Used jarred tapenade instead of chopping olives, and added the sundried tomatoes to that. I spread the bread with a roasted garlic puree that I make first, then layered with the olive mixture and then chicken and cheese. It makes kind of an unwieldy toast and I thought it was a little on the dry side as well, but tasty. If I do again, would mix chicken with the olive tomato mixture to keep it more moist. Think I would also use feta instead of goat cheese for a more tangy flavor combination.
LinnieWV Posted: 06/22/09
Absolutely DELICIOUS! from "Cooking Light" June 2009; worth saving! I WILL make again, and I will pass recipe in my family. If using as entire meal, count 1 serving as 1/2 of a cut-half of the bread loaf; then, only a salad is needed for complete meal. Changes I made, with good results: 1. I used semolina loaf with sesame seeds; 2. First wrapped loaf in damp paper towel and microwaved 30 seconds, then left wrapped a couple minutes, to soften loaf for cutting and easier eating. 3. Before adding ingredients, I brushed cut loaf with OLIVE OIL and toasted under broiler.
MariaGF Posted: 02/08/11
Delicious alternative to traditional pizza. I used fresh about 1/2 cup of fresh tomatoes instead of sundried b/c my daughter doesn't like them. It was great. I will make this often.
promogal Posted: 09/05/11
My family & I didn't care for this at all. My 21 yr old son asked me what type of "fish" it was & told me he couldn't stomach it - I explained it was chicken & goat cheese. Threw the recipe away and had to whip something else up for dinner. But some people seem to like it per the reviews so maybe it's just us . . .