Best 8 Cheese Stuffed Olives Recipes

CHEESE STUFFED OLIVES

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.

CHICKEN BREASTS STUFFED WITH OLIVES AND GOAT CHEESE

Steps:

• In a small bowl, mash the goat cheese and milk together until smooth.
• Mix in the garlic, parsley, oregano, and chile flakes.
• Stir in the olives and season with salt and pepper.
• On the thickest side of each breast, cut a deep, 3-inch-long pocket.
• Using your fingers, stuff the goat cheese mixture into each pocket.
• Close by pressing the flesh together, securing with a toothpick if necessary.
• In a large frying pan, heat the oil over medium-high heat.
• Have ready a lid that's too small for the pan but will cover all the breasts.
• Cook the chicken on one side until golden brown, 5 to 6 minute Turn the breasts over, season with salt and pepper, and set the small lid on top of them.
• Continue to sauté until the chicken is cooked through, about another 10 minute Transfer the chicken to a warm serving plate.
• Pour the wine into the pan and cook, scraping up the flavorful brown bits stuck to the pan, until it's reduced to a glossy syrup.
• Drizzle the reduction over the chicken and serve.
• If you choose to serve with the ROASTED CHILE-CILANTRO SAUCE: In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
• While the blender is running, add the oil slowly until emulsified.
• Add the spinach and cilantro and blend until smooth.
• Add the honey and season to taste with salt and pepper.
• Serve at room temperature.

BAKED BLUE CHEESE STUFFED COLOSSAL BLACK OLIVES

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!

FRIED GREEN OLIVES STUFFED WITH BLUE CHEESE

Steps:

• Roll small amount of cheese into log shape narrow enough to stuff into 1 pitted olive; stuff olive with cheese. Repeat with remaining olives and cheese. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350°F. Roll stuffed olives in flour, then in egg, then in breadcrumbs to coat. Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain. Serve hot.

VODKA MARTINIS WITH BLUE CHEESE STUFFED OLIVES

Steps:

• Fill martini glasses with ice water; set aside. Stuff each olive with cheese. Skewer 2 or 3 olives onto cocktail picks; set aside.
• Fill a martini shaker halfway with ice. Add 3 ounces vodka to shaker. Shake 30 times.
• Dump ice water out of glasses, and spray glasses with vermouth. Fill with chilled vodka. Garnish with olives. Serve immediately.

BLUE CHEESE STUFFED OLIVES

Steps:

• 1. In a mixing bowl, combine blue cheese and cream cheese together using the back of a spoon. When nicely blended, add heavy cream and stir until well incorporated.
• 2. Using a cocktail pick, remove pimento peppers and set them aside for other recipes (*see footnote).
• 3. Fill up a piping bag or a thick re-sealable plastic bag with cheese mixture. Cut off a very small corner and gently squeeze until the olives are stuffed.
• 4. Footnote: Use these pimentos to make my Pimento Cheese Sandwich recipe.
• 5. To view this recipe on YouTube, click on this link >>>> https://youtu.be/EcKrh7Qveac

STUFFED TOMATOES WITH GOAT CHEESE, OLIVES, AND OREGANO

Steps:

• Sprinkle inside of each tomato with salt and place upside down on several layers of paper toweling; let stand to remove excess moisture, about 30 minutes.
• Meanwhile, toss bread crumbs with 1 tablespoon olive oil, goat cheese, garlic, parsley, oregano, olives, and pepper to taste in small bowl; set aside. Adjust oven rack to upper-middle position and heat oven to 375 degrees; line bottom of 9 by 13-inch baking dish with foil.
• Roll up several sheets of paper towels and pat inside of each tomato dry. Arrange tomatoes in single layer in baking dish. Brush top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1/4 cup per tomato); drizzle with remaining 2 tablespoons oil. Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately.

STUFFED CHICKEN BREASTS WITH ARTICHOKE HEARTS, FETA CHEESE, CAPERS, AND BLACK OLIVES

Steps:

• Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
• Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
• Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.