We love cheese-stuffed olives! This is quick, easy and worth the effort. The creamy tang of goat cheese goes perfectly with the piquant brine of the olive.
To make your own, use the handle end of a sugar spoon to pull out all of the pimento. Dry the olive and then roll the goat cheese or gorgonzola with your thumb and forefinger into a small tube and insert it into the hole. Pop the cheese in the freezer for 15 minutes if the texture is too soft. Smooth off the top surface and wipe any cheese on the olive with a damp paper towel. I make a dozen at a time and keep them in the fridge for snacking...or martinis! Ok, mostly martinis. :)
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