Prep 10 mins
Cook 20 mins
GREAT appetizer. Sounds strange, but have never had any left-overs and many rave reviews at parties. When I'm on my last legs, THIS (and either Muffaletta or Monte Cristo sandwich) are what I want my last meal to consist of.
- 2 cups extra-sharp cheddar cheese, grated, Tillamook is best
- 1 1⁄4 cups flour
- 1⁄2 cup margarine (softened) or 1⁄2 cup butter (softened)
- 1⁄4 teaspoon cayenne pepper
- 20 large spanish green olives (X-large Queens from Costco)
- 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 ;-).
Closest recipe I have seen to the Olive Cheese Puffs, my father would make at Christmas time. My children ask for them now. Couple of things we do different: Use smaller olives, more of a bite size, watch the overall time in oven if smaller, leave out the cayenne & sub. salt and paprika. 10 minutes prep is a joke, consider rolling all your olives. One of the bummers about doing a smaller olive. With almost the exact same measurements as this recipe we would make 48. Enjoy.
These are so good! I only left in the fridge for around two hours though, once the butter hardens you can use it. I will be using the cheese dough to make crackers and cheese straws. What a great dough.
Updating my review here: still a five-star winner! My Italian group ate them up happily! I also did a few of them using pitted dates (stuffed with pecan) for the non-olive-lovers and that's a nice variation.