Appetizers,  Recipes

Cheese Wrapped Olives

If cheese straws and cocktail olives had a baby it would be this appetizer. While I can’t imagine piping out cheese straws, my very average baking skills are totally sufficient for wrapping olives in dough. Olive fans must try this recipe – a large pimento-stuffed olive wrapped in a cheesy, garlic-y dough – absolutely delicious and super-easy to make. It occurred to me the other afternoon as I was standing in the kitchen assembling these, that this is the perfect kind of cooking project to do with kids, a few more sets of hands would really speed this up…and when I make this appetizer for just Jeff and me, as I did the other night to watch the Oscars, I halve it, 20 olives are more than enough and give us some yummy leftovers for the next day.

Cheese Wrapped Olives
Author: Kate Wagner
Serves: approximately 40 olives
I love making this app because you can make it any time the day you are planning on serving and refrigerate them on a baking sheet covered with plastic wrap. Just be sure to let them rest on the counter to come back to room temperature, that way you won’t overcook them. One important tip I picked up through rounds of working on this recipe. It’s really important that the dough thinly wrap the olives. So, if it feels little thick, simply pinch off a bit of dough and keep rolling the olive in your hand. Your goal is an olive that is covered completely with the dough, but just barely. Happy cooking!
Ingredients
  • 1 (8 oz) page Cheddar cheese, sharp, shredded
  • 1 stick Butter, unsalted, softened
  • 1 1/3 cup Flour, all-purpose
  • 1 tsp Kosher salt
  • 1 1/2 tsp Garlic powder
  • 1 (10 oz) jar Olives, pimento-stuffed, large
Instructions
  1. Preheat oven to 375. Line two sheet pans with parchment paper.
  2. In a food processor add cheese, butter, flour, Kosher salt and garlic powder. Process until the dough is well combined and has formed a ball (it will be sticky).
  3. Transfer dough to a small plate.
  4. Using your hands scoop off a 1 inch ball of dough and flatten in your hand. Place olive on the dough and begin to roll the olive around in your hand until completely covered with a thin coating of dough. If you grab too much dough simply pinch it off and continue rolling the olive.
  5. Place olives 2 inches apart on the sheet pans. Repeat until all olives are wrapped in dough.
  6. To cook – if cooking one tray at a time, bake for about 15 minutes.
  7. You can cook both trays at the same time if desired, simply rotate the tray positions halfway through the cooking time, that ensures even cooking. You will also increase the cooking time to 20 minutes total.

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