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
BACON WRAPPED OLIVES - PERFECT PARTY FOOD
A super easy, two ingredient party food that bacon lovers will flip for.
Provided by Christina Conte
Categories Appetizers
Time 30m
Number Of Ingredients 3
Steps:
- Preheat oven to 400º F (205ºC)
- Cut rashers of bacon into thirds.
- Wrap one third of bacon rasher around olive and secure with toothpick.
- Next, place on foil lined tray or pyrex dish.
- Bake for about 10 minutes, turn the olives, and bake another 8 to 10 minutes or so, or until the bacon is starting to brown and is cooked. Serve hot or warm.
Nutrition Facts : Calories 86 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 3, Sodium 393 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
HOT CHEESE OLIVES
This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today. Just wrap cocktail olives in a simple Cheddar dough and bake until golden. Martini optional.
Provided by Julia Reed
Categories finger foods, appetizer
Time 1h15m
Yield 50 hors d'oeuvres
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 55 milligrams, Sugar 0 grams, TransFat 0 grams
PASTRY WRAPPED OLIVES
What a different, fun appetizer! We enjoyed these served at room temp, so be sure to allow to let them cool entirely.
Provided by Charleen Borchers
Categories Other Snacks
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Have all ingredients room temperature. In the softened butter add the tobasco, and worstchester sauce, then the shredded cheese.Drain the olives in a strainer and set aside in a bowl.
- 2. Add salt & flour to cheese mixture. Make into a dough working all ingredients thoroughly.You can add cilantro at this time if desired.
- 3. Take aprox a tsp of the dough and make a ball. Flatten it in the palm of your hand and place an olive in the middle. Wrap the olive in the dough and make a ball again. Place on a greased cookie sheet. You can get 20 or so on a large cookie sheet. Place in 375* oven for aprox 30 min. or until tops start to get golden. You must keep an eye on them because you are using butter and this can burn easily . Remove from cookie sheet on a plate to cool and place in a tupperware container.
- 4. You can make these ahead of time and place in a bag in a freezer to bake at another time. Make sure to flower them before you put in the bag or they will stick together and be a mess when you thaw them. They keep 3 months in the freezer. This is a great thing to have on hand when people drop by. You can always have a nice appetizer handy at all times!
BAKED CHEDDAR OLIVES
A classic retro-style party food. Stuffed olives are wrapped in a cheesy dough and baked until golden brown. Make extra as these go fast at parties!
Provided by ilyce
Time 29m
Yield 24 pcs
Number Of Ingredients 5
Steps:
- Drain olives and pat dry with towels. Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed. Drop the dough by tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400 degrees F oven for 15 minutes or until golden. Serve warm. Recipe Source: 1969 Gourmet Magazine
Nutrition Facts :
PUFF PASTRY-WRAPPED OLIVES
Provided by Kelsey Nixon
Time 1h5m
Yield 40 olives
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a mixing bowl, toss together the Parmesan, lemon zest and parsley until combined.
- In a separate small bowl, whisk the egg with 2 teaspoons water to make an egg wash.
- On a floured work surface, gently roll out the puff pastry sheet, removing any fold marks but keeping the same general size and shape. Using a sharp knife or a pizza wheel, cut forty 1-by-2-inch rectangles. Place an olive in the middle of a rectangle and gently wrap the pastry around the olive, pinching the seam and ends to seal. Coat the wrapped olive first in egg wash and then in cheese mixture. Transfer to the prepared baking sheet. Repeat with remaining pastry and olives.
- Bake until golden brown and crispy, about 15 minutes. Remove the olives from the baking sheet and cool completely on a wire rack.
CHEESE-WRAPPED OLIVES (BOLLITAS)
These savory little appetizers are geared to please the olive-lover in the crowd. Can be frozen before baking. If doing so, place directly into oven from freezer and extend the baking time by just a few minutes. Recipe from a clipping, author unsourced.
Provided by skat5762
Categories Cheese
Time 1h
Yield 24 bollitas, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- In bowl of food processor, combine cheese, butter, paprika/cayenne, and flour.
- Process until smooth.
- Take about 1 Tablespoon of crumbly dough and place in the palm of your hand.
- Place one of the olives in middle of dough.
- Cup your hand to begin fixing dough around olive.
- Roll between palms of hands until dough is smoothly wrapped around olive.
- Sometimes the dough gets a little crumbly, rolling faster helps a bit, and you can stick dough onto any'naked' areas and roll until smooth.
- Repeat until all olives have been wrapped.
- Place onto oiled baking sheet and bake for 15 minutes.
- Due to the amount of cheese in the batter, these will be rather greasy when they emerge from the oven.
- Remove from baking sheet and place between paper towels to remove grease.
- Serve with dipping sauce of choice (I used a mango salsa).
- Note: Upon making these recently, I discovered that the preferred method should be to freeze these on a baking tray for about 3-4 hours before baking. This allows the texture of the 'dough' to remain firm around the balls when baking. Of course if you don't have the time, they are still just as tasty the first way... the balls just don't hold up quite as well in the oven.
Nutrition Facts : Calories 131, Fat 8.3, SaturatedFat 5.2, Cholesterol 24.9, Sodium 117.5, Carbohydrate 8.2, Fiber 0.3, Sugar 0.1, Protein 5.8
CHEDDAR WRAPPED OLIVES
Steps:
- 1. Spread olives on dish towel and roll around to dry. Pulse flour, paprika, pepper, and cayenne in food processor until combined, about 3 pulses. Add cheddar and butter and pulse until mixture resembles coarse crumbs, about 12 pulses. Add egg, water, and Worcestershire and process until dough ball forms, about 20 seconds. 2. Working with 2 teaspoons dough and 1 olive at a time, pat dough into 2-inch circle; place olive in center of dough; form dough around olive; and roll cheddar olive between your hands to make uniform ball. Place cheddar olives on large platter, cover tightly with plastic wrap, and refrigerate for 1 hour or up to 24 hours (or freeze to bake later). 3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Space cheddar olives evenly on prepared sheets. Bake until bottoms are well browned and tops are golden, 16 to 18 minutes (if baking from frozen, increase cooking time to about 25 minutes), switching and rotating sheets halfway through baking. Transfer cheddar olives to wire rack and let cool for about 30 minutes before serving.
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- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside. In food processor, combine flour and baking powder. Process briefly to mix. Add Gouda cheese, butter, and Parmesan cheese. Process to mix thoroughly. With food processor running, add lemon juice, processing until dough just forms a ball. Divide dough into 24 equal portions.
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