By Kittencalskitchen on May 31, 2005
"This is a wonderful light dinner served with a side salad, or great served as a brunch also. It is delicious served warm or hot, and just as delicious served cold too! You can also make this in a spring form pan for a nicer presentation, and cut into a wedge shape. Serving size is only estimated, it depending on how large you slice the pieces. If desired green olives may be substituted for the black, or use both!"
Serving Size: 1 (188 g)
Servings Per Recipe: 8
"I tried this recipe for a potluck mainly because last summer I had frozen some roasted tomatoes, garlic & basil that needed to be used. I also cleared my freezer of some leftover cheeses--gouda & asiago--which may have caused the unique cornmealish texture. Used water instead of broth, and sour cream instead of half & half but did not add dill. Doubled it and baked in glass loaf pans about 55 min. convection 350*. About 1/4 c. oil needed to be drained off each loaf after baking so maybe less oil is needed. Did not garnish. Like most things, it became better in flavor and texture later in the day when it was reheated in the microwave so this could be a make-ahead dish. <br/>Thanks Kittencal--your name on the recipe gave me confidence to serve the recipe in a group without auditioning it."