Stuffed Olives With Feta Recipes
STUFFED OLIVES
A delicious appetizer for the holidays that is easy to make and requires no baking time!
Provided by Katherine Unger
Categories Appetizers and Snacks Vegetable Olives
Time 10m
Yield 4
Number Of Ingredients 2
Steps:
- Using a butter knife, simply fill each olive with the desired amount of cream cheese. Serve on a decorative plate!
Nutrition Facts : Calories 147.9 calories, Carbohydrate 3.4 g, Cholesterol 31.2 mg, Fat 14.4 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.8 g, Sodium 455.4 mg, Sugar 0.1 g
CHEESE STUFFED OLIVES
Will definitely impress others! To fill the olives, use a pastry bag or plastic baggie with the corner cut out. What works best is a cookie press. Also, you can use bottled roasted garlic, but I like to make my own.
Provided by crumbs
Categories Appetizers and Snacks Vegetable Olives
Time 45m
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 6.3 g, Cholesterol 47.3 mg, Fat 27.5 g, Fiber 1.1 g, Protein 10.5 g, SaturatedFat 11.8 g, Sodium 2412.7 mg, Sugar 1.1 g
FETA-OLIVE STUFFED FLATBREAD
This is great. Like a wonderful, vegetarian sandwich. A salad and a glass of wine and you've got a meal!
Provided by evelynathens
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For dough: Sprinkle yeast and sugar over ¼ cup warm water in large bowl and proof (let stand until foamy).
- Mix remaining ¾ cup water and yoghurt into yeast mixture.
- Add 2 tblsps oil and 1 tsp salt.
- Mix in flour, ½ cup at a time.
- Knead until dough is smooth and elastic, adding more flour if dough is sticky, about 8 minutes.
- Lightly oil large bowl, add dough, turning to coat.
- Cover with damp cloth and let rise in warm, draft-free area until double in size, about 1 hour.
- Punch dough down.
- Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 400 degrees F (200C).
- For filling: Lightly oil 13 inch pizza pan.
- Turn dough out onto lightly-floured surface.
- Divide dough in half.
- Roll one piece out to ¼ inch thick round.
- Transfer to pan.
- Sprinkle filling ingredients over, leaving ½ inch border all around.
- Roll out remaining dough.
- Place over filling.
- Press edges to seal and press dough down to flatten slightly.
- Bake bread until top is light brown, about 25-30 minutes.
- Cool slightly.
- Serve warm or at room temperature.
GRILLED OLIVE AND FETA STUFFED FOCACCIA
Provided by Bon Appétit Test Kitchen
Categories Bread Dairy Olive Vegetable Appetizer Cocktail Party Fourth of July Picnic Low Fat Vegetarian Quick & Easy High Fiber Father's Day Backyard BBQ Dinner Feta Shower Grill/Barbecue Party Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium-high heat). Let dough rest on work surface 15 to 20 minutes. Stretch and roll out dough to thin irregular 16x9-inch rectangle. Sprinkle half of dough evenly with crumbled feta cheese, golden raisins, diced Kalamata olives, and 3/4 teaspoon chopped fresh rosemary; sprinkle lightly with coarsely ground pepper. Fold plain dough half over filling to enclose, forming about 9-inch square. Seal dough edges.
- Sprinkle large piece of parchment paper with flour. Transfer dough to parchment; pierce to release any air pockets. Roll out dough to 11- to 12-inch square. Sprinkle 1/4 teaspoon flaked salt over; press into dough.
- Using parchment as aid, flip dough over onto grill. Sprinkle top with 1/4 teaspoon flaked salt; press into dough. Cook until bottom of dough is brown, 5 to 6 minutes. Turn focaccia over. Brush top lightly with oil. Cook until bottom is deep brown and bread is cooked through, 5 to 6 minutes. Turn bread over onto cutting board; brush top lightly with oil. Sprinkle with remaining 1/4 teaspoon chopped fresh rosemary.
STUFFED OLIVES WITH FETA
Steps:
- Drain olive juice, place olives on plate.
- Put feta cheese in the olives carefully.
- Serve with toothpicks.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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