I came across this easy and classic appetizer recipe in the Trib’ two years ago at Christmas; and try to keep a bag or three in the freezer at all times for a quick addition to our cocktail assortment. 20 minutes in the oven and there’s a party in your mouth !-)
•2 cups shredded extra-sharp Cheddar cheese
•1-1/4 cup flour
•1/2 cup cold butter
•36 medium-large pimiento-stuffed olives – 5 3/4 oz. jar?
(I got 41 out of it all, with a few olives left over for martinis)
Using an electric mixer or food processor (I use the Cuisinart with the metal blade), mix the first three ingredients. Wrap cheesy mixture around olives until olives are completely coated. Place on cookie sheet and flash-freeze olives for about an hour, then store in a freezer bag until ready to serve. I got two bags of 14 and one of 13 – just about perfect for several small gatherings. When ready to serve; put the olives on a baking sheet and cook at 400 degrees for 15-20 minutes until lightly browned.
Let them cool for a couple of minutes (HOT! olives), but then, served with fresh fruit and other munchies, an awfully nice way to start a party.