Baked Cheese Olives Recipes

Steps:

• Position a rack in the center of the oven and heat to 400 degrees F. Line a rimmed baking sheet with parchment.
• Cut the block of cheese in half lengthwise and position end to end, so that the cheese forms a long rectangle. Center the cheese rectangle on the top of the bread so there is a small border of bread around it. Using the point of a chef's knife and a back and forth sawing motion, cut into the crust following an outline 1/2 inch larger than the cheese on all sides; be careful not to cut all the way through to the bottom of the bread. Remove the cut crust and some of the loaf's interior, leaving the bottom crust and the bread on the sides intact (set aside the extra bread for breadcrumbs or another use). The cheese should fit in the cavity with about a 1/2-inch space around it and it should be about flush with the top of the bread. If not, cut and trim the cheese so it fits.
• Line the bread bowl with the prosciutto so that the meat completely covers the bottom and sides (this will stop the melted cheese from leaking as it bakes). Drape the cured meats along the sides of the cutout so that they hang over the edges of the loaf.
• Sprinkle half of the giardiniera and olives over the prosciutto. Top with the cheese blocks. Sprinkle the remaining giardiniera and olives over the top and sides of the cheese. Brush any exposed bread with oil. Transfer to the prepared baking sheet, cover with foil and bake until the cheese is completely melted and beginning to drip down the sides, 45 to 50 minutes.
• Let sit covered for 10 minutes before cutting into thick slices.

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.

Steps:

• Preheat oven to 400 degrees. In a medium bowl, combine cheese, butter, flour and cayenne with a fork until a dough-like form forms. Scoop up a tablespoon of the dough and enclose one olive with dough. Roll into a ball and place on baking sheet. Repeat process using up remaining dough. Sprinkle with paprika. Bake for 15 minutes or until golden. Serve warm.

Steps:

• In a bowl combine the Cheddar and the butter, add the flour and the cayenne, and blend the dough until it is combined well. Drop the dough by tablespoons onto wax paper and wrap or mold each tablespoon around each of the olives, covering each olive completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400°F. oven for 15 minutes, or until the pastry is golden, and serve them warm.

Steps:

• Preheat oven to 350 degrees F. Slice baguette up into thin rounds and lay out on a roasting tray. Drizzle with olive oil and season with a little salt and freshly ground black pepper. Bake in the oven for about 7-8 minutes until golden brown then set aside.
• Place the whole log of goat cheese in the oven, depending on the shape you may choose to cut the log in half, and bake for 5-7 minutes until it is warm through and just starting to melt.
• Serve warm goat cheese with crostini and fresh olive tapenade.

Steps:

• Well before you plan to serve, drain olives in colander.
• Mix flour and cayenne together.
• Blend butter and cheese together with a fork.
• Blend in flour mixture (I used a pastry blender, or you could use two knives).
• Add cold water, a teaspoon or so at a time, until a dough forms.
• Wrap a tablespoon or so of dough around each olive, and roll between palms; place on a cookie sheet.
• Bake at 400 degrees Fahrenheit for about 15 to 20 minutes, until golden brown.
• Serve warm.
• Hint: You can make these ahead according to the recipe and freeze. To reheat: place frozen olives on cookie sheet and bake about 10 minutes at 350 degrees Fahrenheit.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine Cheddar cheese and butter in a mixing bowl. Stir flour and cayenne pepper into cheese mixture; blend well.
• Wrap 1 tablespoon dough around each green olive. Arrange wrapped olives on a cookie sheet.
• Bake in the preheated oven until golden brown, about 15 minutes.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine Cheddar cheese and butter in a mixing bowl. Stir flour and cayenne pepper into cheese mixture; blend well.
• Wrap 1 tablespoon dough around each green olive. Arrange wrapped olives on a cookie sheet.
• Bake in the preheated oven until golden brown, about 15 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the olives and feta in a small roasting tin with the olive oil, garlic, fennel seeds and chilli flakes. Bake for 12 mins and serve warm with cocktail sticks and bread, if you like.

Steps:

• In a small bowl, toss the olives with the thyme, lemon zest, red pepper flakes, fennel seeds and olive oil.
• Lightly oil the bottom of an 8 to 9 inch ovenproof skillet, such as cast iron.
• Place the cheese in the center of the pan, then top with the marinated olive mixture. Use a spatula to get all the goodies out of the olive tossing bowl and some will fall to the side. At this point, you can cover and refrigerate for up to 1 day.
• When ready to bake, heat the oven to 400*F.
• Bake the cheese and the olives for about 20 minutes, or until the cheese is soft and gooey. Serve immediately, right out of the pan, with slices of rustic bread, crostini, pitta, or Pita chips.

Steps:

• Mix the cheese and flour, and then mix in the margarine and cayenne, working the dough with your hands if it seems dry. Form a log in plastic wrap and chill in fridge over night. You want this to be fairly dry and crumbly. Mold approximately 1 tablespoon dough around each olive. The warmth from you hands will help keep it together. Bake at 400° for about 20 minutes or until golden. Serve hot, warm, or cold. (I prefer them hot ;-).

Steps:

• Mix together all the ingredients except the olives.
• It will be a thick mixture.
• Drain at least 48 stuffed green olives.
• Wrap approximately 1 teaspoon of the cheese mixture around each olive, to completely cover it.
• Flash freeze covered olives at least 20 minutes.
• Store in a freezer bag until ready to serve.
• Bake on an ungreased cookie sheet at 400F for about 15 minutes.

Steps:

• Drain oilves.
• Place in shallow round baking dish.
• Put garlic and herbs, tucking herbs in and around olives.
• Bake in 350 oven for 30 minutes, stirring every now and then.
• Store in Refridgerator in glass jar, covering with olive oil so that olive are submerged in the oil.