BAKED CHEESE OLIVES
Rich cheese dough surrounds a savory olive. A great pick-up appetizer or snack. You can freeze the unbaked, dough-wrapped-olives and then bake them right out of the freezer, extending the baking time by a few minutes.
Provided by ANITAL
Categories Appetizers and Snacks Vegetable Olives
Time 30m
Yield 9
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
- Bake for 15 minutes, or until golden brown.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 5.7 g, Cholesterol 20 mg, Fat 8 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 4.4 g, Sodium 316.7 mg, Sugar 0.1 g
STUFFED OLIVES
A delicious appetizer for the holidays that is easy to make and requires no baking time!
Provided by Katherine Unger
Categories Appetizers and Snacks Vegetable Olives
Time 10m
Yield 4
Number Of Ingredients 2
Steps:
- Using a butter knife, simply fill each olive with the desired amount of cream cheese. Serve on a decorative plate!
Nutrition Facts : Calories 147.9 calories, Carbohydrate 3.4 g, Cholesterol 31.2 mg, Fat 14.4 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.8 g, Sodium 455.4 mg, Sugar 0.1 g
DEEP FRIED STUFFED OLIVES
Provided by Chuck Hughes
Time 1h40m
Yield 24 olives
Number Of Ingredients 16
Steps:
- Chuck Hughes' scrumptious deep fried stuffed olives are a bar snack that can't be beat.
- For the olives: Place the olives in a bowl and cover over with water. While preparing the stuffings, let them soak about 30 minutes to remove the excess salt. Drain the water, rinse the olives and dry completely with a paper towel.
- For the stuffings: In a skillet, melt the butter over medium heat and cook the shallots. Add the ground veal, sprinkle with salt and pepper and cook about 5 minutes. Add the veal stock and continue to cook over medium heat until the liquid evaporates, about 10 minutes.
- Remove from the heat and let cool slightly. Transfer the veal mixture to a bowl. Add the Parmesan, parsley, breadcrumbs and egg. Sprinkle with salt and pepper. Mix together and set aside.
- To assemble: Starting from the end (opposite the hole on top), cut the olive away from the pit in a spiral, as if you're peeling an apple. The olive will coil. Place the olive meat in a bowl.
- Pinch a bit of the veal mixture between your thumb and forefinger and roll into a small ball. Shape the olive meat from half the olives around the filling, so the olive regains its original shape. Place on a baking tray, cover with plastic wrap and set aside. Proceed the same way for remaining olives and the gorgonzola cheese.
- Coat the olives lightly in flour, eggs and breadcrumbs. To avoid the stuffing from seeping out, repeat the process twice to get a thick breading. Set aside.
- Pour the olive oil into a medium frying pan and heat until the oil bubbles. Fry the olives until the breading is golden brown, about 1 1/2 minutes. Remove with a slotted spoon, drain on paper towels and season with salt and pepper. Serve the olives while warm.
BLUE CHEESE STUFFED OLIVES
Bring your Dry Martini or charcuterie platter to a new level of deliciousness by adding these mouthwatering olives!
Provided by Francine Lizotte
Categories Other Snacks
Time 15m
Number Of Ingredients 4
Steps:
- 1. In a mixing bowl, combine blue cheese and cream cheese together using the back of a spoon. When nicely blended, add heavy cream and stir until well incorporated.
- 2. Using a cocktail pick, remove pimento peppers and set them aside for other recipes (*see footnote).
- 3. Fill up a piping bag or a thick re-sealable plastic bag with cheese mixture. Cut off a very small corner and gently squeeze until the olives are stuffed.
- 4. Footnote: Use these pimentos to make my Pimento Cheese Sandwich recipe.
- 5. To view this recipe on YouTube, click on this link >>>> https://youtu.be/EcKrh7Qveac
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CREAM CHEESE STUFFED OLIVES • HAPPY KITCHEN
From happykitchen.rocks
5/5 (1)Total Time 10 minsCategory AppetizerCalories 147 per serving
- With a mixer, beat cheese until fluffy if it's a little stiff. Transfer to a pastry bag with a plain round tip. Pipe the cream cheese into each olive until full (1/2 - 2 teaspoon, depending on the size of your olives).
- Transfer the olives to a fitted jar. Chop the lemon zest and mix it with lemon juice, salt, pepper and olive oil. Pour the olive oil mixture into the jar until it covers the olives. You might want to add a little more olive oil. Add herbs if desired.
CHEESE-STUFFED OLIVES RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (3)Author Rita Sodi And Jody WilliamsServings 24Estimated Reading Time 1 min
- Mix goat cheese, Parmesan, herbs, garlic, and lemon juice in a small bowl; season with salt and pepper. Transfer to a pastry bag fitted with a small round tip (or use a resealable plastic bag and snip one corner of bag open with scissors). Pipe mixture into olives.
- Do Ahead: Olives can be marinated 4 days ahead. Cover and chill. Bring to room temperature before serving.
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