Crostata with Dried Apricots and Taleggio

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This recipe was so delicious and easy to make! If not for my toddler (who loved this dish!, I would have eaten the entire thing myself. = Giada, you are such a pleasure to watch and I love all of your recipes. I appreciate the fact that you introduce the viewers to different flavor combinations, like those found in this recipe. Also, your recipes are perfectly written and the measurements are always so precise...that's not always the case with some of the other FN chefs (not to offend those individuals. Thank you for the brilliant recipes!

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I'm a pretty good cook and am certainly an experienced one, this one doesn't work.
What a waste of wonderful ingredients.

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I put in 2 tablespoons of sugar to make it a little more sweet for a dessert. It was awesome, my boyfriend and I loved it. Will make again. Can't believe some viewers didn't like it.

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I can't wait to try this recipe ever since i saw it aired last week. I live in Chico,CA, unfortunately no where to purchase "taleggio", but i recall Giada mentioned it's consistency is that of american cream cheese. Therefore I am extremely excited to try out the recipe tomorrow. Giada, so sorry I have to substitute the taleggio. I am such a huge fan, if you only know! More power to you! You're such a pleasant person to watch!
P.S. Rating was required, I had to think positive & trust that it will be a great dessert on the table tomorrow=!

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I too am a Giada fan. Some of her recipes are a hit and some are a miss. This was a miss. After 4 stores and still no Taleggieo, I subbed Camembert. The apricot mixture was too dry. I wouldn't make this recipe again.

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The secret here is good ingredients. I recommend Savannah Bee Company Tupelo honey...excellent appetizer or dessert...a bit of ice cream with the warm Crustata...Yum!!!

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I usually like all these ingredients, but the taste was horrible. Maybe the apricots needed to be sweetened. I bought dried apricots from the health food store - they were not sweetened. This may make a difference. I had to substitute brie for the
Taleggio cheese - I wonder if this would make a difference. The crust was wonderful and fun to make. The presentation was beautiful, but the taste was disappointing.

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After watching Giada make this I was curious as to how it would taste, as I have never seen anything like it and was intrigued. I am always game to try something new so I headed over to our local Whole foods to purchase the ingredients as none of the regular groceries carry Marscapone or Taleggio cheese. The ingredients were costly but undaunted, I came home and began. This was not hard to prepare, actually I had a lot of fun doing it. The pastry was a snap, and rolled out beautifully. I followed the recipe exactly and encountered no problems. The Taleggio cheese reminded me of mozzarella in creaminess and texture, yet it has a distinctive subtle flavor unlike anthing I have tasted before.

Upon first bite it seemed nasty, but there was something about the sweet, salty and buttery flavor that made me want to take another bite. So I ended up eating the whole slice with each forkfull tasting better and better, yet it never acheived the "this is to die for status" in my book. I would recommend this if you love dried apricots and are adventurous and enjoy unusual tastings and don't mind spending the at least fifteen bucks to purchase the ingredients. Personally, I will never make this again as my husband (who is European said it needs lots of ice cream, and my friends are not as adventurous as I am.

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I usually love Giada's recipes and this looked so good. Not sure what I did wrong, but it did not taste very good. The crust was actually very tasty, but using cheese such as the Taleggio made it smell like stinky cheese. Not very appetizing for a dessert. Wound up throwing it all away. I would be interested in other people's comments.