Wednesday, January 04, 2006
The last of the New Year's Eve Nibbles
Baked Cheddar Olives
The Gourmet Cookbook Copyright 2004
1 cup coarsely grated sharp Cheddar (about 4 ounces)
½ cup all-purpose flour
1/8 teaspoon cayenne
2 tablespoons unsalted butter, softened
20 small pimiento-stuffed green olives (from a 3-ounce jar), drained and patted dry
Put a rack in the middle of oven and preheat oven to 400 degrees F.
Stir together cheese, flour, and cayenne in a bowl. Blend in butter with your fingertips until a dough forms. I had to add water for this to become a 'dough'.
Drop tablespoons of dough onto a sheet of wax paper and place 1 olive on each piece of dough. Lightly flour your hands and wrap dough around olives, enclosing each one completely. I just grabbed some dough and wrapped it around an olive, a tablespoon is probably too much, IMO. Transfer olives to a baking sheet with sides and bake until pastry is golden, about 15 minutes. Serve warm.
Cook’s Note: The dough-wrapped olives can be prepared up to 2 hours ahead and refrigerated on the baking sheet, covered with plastic wrap. Bring to room temperature before baking. I did refrigerate them for a couple of hours, and let them sit out a few minutes, but I didn't bring them back to room temp.
These were kind of a last minute decision for me. We like cheese. We like stuffed olives. It seemed like a nice, simple addition to the menu. I was satisfied with the end result and my husband and I finished them off pretty quickly. Even my two year old nibbled on one. I don't know if I would ever bother making these for a crowd, as I didn't think they were that 'special', to sit there and wrap olive after olive. But that's not to say they weren't very good, just not a showstopper.