Cream Cheese-And-Olive Biscuits With Olive-Parsley Spread

Submitted by southern chef in lo

"Great for a light lunch, or a savory side for a special dinner."

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 30 appitizers

ingredients

• 2 1⁄4 cups baking mix
• 1 (3 ounce) package cream cheese, softened
• 1⁄3 cup buttermilk
• 1⁄2 cup green olives, chopped
• 1 (6 ounce) jar pitted kalamata olives
• 1 tablespoon capers, drained
• 1 garlic clove, pressed
• 1 tablespoon chopped fresh parsley
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1⁄4 teaspoon black pepper
• 1 (3 ounce) log goat cheese or (3 ounce) cream cheese, softened

directions

1. Pulse first 4 ingredients in a food processor 3 to 4 times or until combined.
2. Turn dough out onto a lightly floured surface. Pat dough to a 1/2-inch thickness; cut with a 2-inch fluted cutter. Place on ungreased baking sheets.
3. Bake biscuits at 425° for 10 minutes or until golden.
4. Pulse kalamata olives and next 6 ingredients in a food processor until combined.
5. Split biscuits in half, and spread cut sides evenly with goat cheese; top with olive mixture.
6. Note: To make ahead, bake biscuits as directed. Cool completely on baking sheets on wire racks. Cover and freeze until firm. Place biscuits into zip-top plastic freezer bags; freeze up to 2 weeks. Remove from freezer; place on baking sheets, and let stand 30 minutes. Bake at 325° for 7 to 10 minutes. Prepare olive-parsley mixture as directed. Place in an airtight container; freeze up to 2 weeks. Thaw in refrigerator 24 hours. Stir before serving.