Chef 101: Baked Cheese Olives (Hot and Crispy!)

My vegetarian pal, and great insurance agent, Tina Purwin, swore that these were the best appetizers and that my guests would gobble them up.  Well, she was right, but she had no idea that they weren’t exactly Eve-Proof though…

1 cup shredded Cheddar cheese
2 tablespoons butter, softened
1/2 cup all-purpose flour
1/8 teaspoon cayenne pepper
24 pimento-stuffed green olives
1. Preheat oven to 400 degrees F (200 degrees C).
2. Ina small mixing bowl, combine cheese and butter or margarine. Stir flourand cayenne pepper into the cheese and butter mixture. Blend well. Wrapa tablespoon of dough around each green olive. Arrange the wrappedolives on a cookie sheet.
3. Bake for 15 minutes, or until golden brown.
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I had some trouble getting the little wet olives encapsulated in the dough.  First because the mixture, even with Eddie’s help, wouldn’t set up.  He added another teaspoon of butter, or more, and then the mixture was too wet and sticky.

They still tasted great, the guests did gobble them up, and I will make them again…but they didn’t look pretty:


2 thoughts on “Chef 101: Baked Cheese Olives (Hot and Crispy!)

  1. Oh, that looks so yummy… either way? Do you think that drying the olives (perhaps you did?) would have worked better, or do you think it was something else that prevented the batter from sticking? I want to make these!

  2. Tina P. told me to dry them as well – after she saw this post. That would've helped. And I think Eddie, in trying to help when the mixture was too stiff by adding more butter, added a tad too much. But yes, they were yummy either way – especially just out of the oven! Let me know how yours turn out Diane!

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