Baked Cheddar Olives
Submitted by Stewy
Pimento-stuffed olives wrapped in sharp cheddar dough with a kick of cayenne, baked until golden and puffed. A retro cocktail party appetizer that never goes out of style.
YIELD
24 servingsPREP
15 minCOOK
15 minREADY
30 minThese little cheese-wrapped olives have been stealing the show at cocktail parties since the 1960s, and for good reason. They’re absurdly easy and completely addictive.
Sharp cheddar gets blended with softened butter, flour, and a pinch of cayenne into a pliable dough. Each pimento-stuffed olive gets wrapped in a tablespoon of that dough, sealed up tight, and baked until the cheese shell puffs golden and flaky.
When you bite through, you hit that salty, briny olive center surrounded by warm, sharp, slightly spicy cheese. They vanish from the serving plate faster than you can make them.
Makes 24, which sounds like a lot until you realize most people will eat four before they even notice.
Chef Tips
- Pat the olives completely dry before wrapping. Any moisture will make the dough slide off.
- Chill the wrapped olives for 15 minutes before baking if the dough feels soft. They’ll hold their shape better.
- These can be assembled ahead and frozen on a sheet pan, then baked straight from the freezer with a couple extra minutes.
Ingredients
Directions
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 400f oven for 15 minutes or until golden.
Serve warm. Makes 24 olives.
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