Cheese Stuffed Olives Recipes

Steps:

• Stuff the olives with the blue cheese.
• Add the vermouth to a martini glass and swirl to coat the glass. Freeze the glass until chilled, about 10 minutes.
• When ready to serve, add the vodka to a cocktail shaker filled with ice and shake well. Strain the vodka into the prepared martini glass and garnish with the olives.

Steps:

• Place cream cheese, goat cheese, Parmesan, basil, roasted garlic, and salt and pepper into a food processor; pulse until smooth and well blended. Spoon filling into a cookie press or pastry bag (a plastic baggie with the corner cut out will also work), and fill olives.

Steps:

• Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.
• Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.

Steps:

• Spoon cream cheese spread into small resealable plastic bag. Press cream cheese into one of the bottom corners of bag. Cut off small piece from corner of bag. Squeeze cream cheese into centers of olives.
• Place olives on serving plate. Drizzle with dressing. Sprinkle with parsley.

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:

• In the bowl of an electric mixer fitted with the paddle attachment, beat cheese until fluffy, adding a little heavy cream if cheese is stiff. Transfer blue cheese to a pastry bag fitted with a plain round tip. Pipe 1/2 teaspoon blue cheese into each olive. May be stored in an airtight container, refrigerated, up to 1 day.

Steps:

• Beat the cream cheese and heavy cream in a large bowl with a mixer on medium speed until light and fluffy, 1 to 2 minutes. Fold in the olives, chives, lemon zest, a pinch of salt and a few grinds of pepper.
• Transfer the cream cheese mixture to a piping bag fitted with a large star tip. Pipe into the celery, then dust with paprika.

Steps:

• 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.
• Using a cocktail pick, remove pimento peppers and set them aside for other recipes (*see footnote).
• 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.

Steps:

• Preheat the oven to 350 degrees F.
• Place the almonds in a small baking sheet and lightly season with Essence.
• Roast until fragrant and light golden in color, about 6 minutes. Remove from the oven and let cool slightly.
• Drain the olives, reserving the brine.
• Form 1/2 teaspoon of blue cheese around each almond sliver and stuff each into an olive.
• Return the olives to their jar, layering with the garlic and peppercorns. Pour the reserved brine over the olives to completely cover. Tightly cover and shake well.
• Let marinate refrigerated and sealed for at least 2 days.