See Also: Appetizers · Cooking Club · Gil's Gourmet · Side Dishes
Olives in Coats
From Dorothy McNett's recipes at www.dorothymcnett.com.
25-30 pitted olives, preferable stuffed with something
2 cups grated sharp Cheddar (about 1/2 pound)
1/4 cup soft unsalted butter
1 tablespoon finely grated onion
1/2 teaspoon cayenne
1/4 teaspoon dry mustard
1/2 teaspoon fine sea salt
1 cup unbleached all purpose flour
1/4 cup finely grated Parmigiano-Reggiano (or Sarvecchio Sartori)
Drain the olives and pat dry with paper towels. Set aside. Preheat oven to 350 degrees. In food processor with steel chopping blade in place, whirl cheddar, butter, onion, cayenne, mustard, and salt to blend. Add flour and Parmigiano. Process just to blend. Pinch off a heaping teaspoon of the dough and wrap around each olive. Place seam side down on parchment or silicone lined baking sheet and bake 12-15 minutes to brown.
Recipe created 2002-11-26.
