Best 3 Baked Cheese Olives Recipes
Baked cheese olives are a delicious and easy-to-make appetizer or side dish that is perfect for any occasion. Made with just a few simple ingredients, they are sure to be a hit with your family and friends. The combination of crispy olives, gooey cheese, and herbs creates a flavor that is both savory and satisfying. Whether you are looking for a quick and easy snack or a more elaborate party appetizer, baked cheese olives are the perfect choice.
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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
BAKED ARTICHOKES WITH OLIVES AND RICOTTA CHEESE
Provided by Geoffrey Zakarian
Categories side-dish
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a shallow Dutch oven or braising pan, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes.
- Halve 6 of the cleaned artichokes and place them in the braising liquid. Add the tomatoes and their liquid and season with salt and pepper. Be sure to taste, as the olives and capers can make the sauce very salty. Cover the mixture, bring to a simmer and cook over medium heat until the artichokes are tender (a knife should go through without resistance) and the liquid has reduced by half, about 40 minutes.
- Preheat the oven to 375 degrees F. Drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.
- In the meantime, heat 2 inches canola oil in a Dutch oven or fryer to 350 degrees F. Slice the remaining 2 artichokes extremely thin using a mandolin slicer or by hand. Pat the slices dry with paper towels. Drop the artichoke slices into the hot oil and fry until golden brown and crispy, about 5 minutes.
- Top the baked artichoke with the fried artichoke slices and tarragon serve.
BAKED BLUE CHEESE STUFFED COLOSSAL BLACK OLIVES
I was so surprised not to find a recipe on here for this. If you like blue cheese stuffed olives ... these are the best. Not hard and cheaper than buying those pre-stuffed ones you get in a jar - these are wonderful. Add 3 olives to each wooden skewer and then bake just until warm and the cheese is heated. They can also be heated right in the microwave. A great appetizer! Serve warm or even room temp, and the best part ... make ahead and just heat up before serving. If you don't like bleu cheese, try gorgonzola as it will work just as well.
Provided by SarasotaCook
Categories Cheese
Time 20m
Yield 6-24 Skewers, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Filling -- Just mix the cheeses, garlic, shallot, red pepper, and black pepper. No salt needed as the cheese and olives provide enough salty flavor. Mix well breaking up the bleu cheese and make sure that the filling is creamy.
- Stuffing -- You can use a pastry bag, but I personally use a small ziplock or plastic baggie. Then cut a tip off of one of the corners, squeeze the bag, and stuff the olives.
- Walnuts -- You can sometimes find them chopped, but if not, just use a small food processor or you can chop them by hand. You want them fine chopped.
- After you have stuffed the olives. I dip the two ends with the cheese into the ground nuts to give a little crunch.
- Skewers -- Before I skewer them I let the olives chill after stuffing. Then, depending on what size skewer you use, add as many olives as you want. I prefer to use the small skewers and add 3 olives per skewer for a nice bite size appetizer.
- Heat them up, either in the microwave (1-2 minutes on 60% power) or in the oven, 350 for about 5-7 minutes. Just until warm and the cheese is heated through.
- ENJOY!
Tips:
- Choose the right cheese: For a rich, creamy filling, use a soft cheese like Brie or Camembert. For a sharper flavor, opt for a hard cheese like Parmesan or Asiago. You can also use a combination of cheeses for a more complex flavor profile.
- Use fresh herbs: Fresh herbs like thyme, rosemary, and oregano add a pop of flavor to the cheese mixture. Chop them finely before adding them to the filling.
- Don't overstuff the olives: Overstuffed olives will burst open during baking. Fill them just enough so that the cheese mixture is visible.
- Bake the olives until golden brown: The olives should be baked until they are golden brown and the cheese mixture is melted and bubbly. This usually takes about 10-15 minutes.
- Serve immediately: Baked cheese olives are best served immediately, while they are still warm and gooey.
Conclusion:
Baked cheese olives are an easy and delicious appetizer that is perfect for any occasion. They are made with just a few simple ingredients and can be customized to your liking. With a variety of flavors and textures, these olives are sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy appetizer, try baked cheese olives. You won't be disappointed!
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