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Baked Cheese Olives
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This recipe was shared me by Rebecca Hunt of Santa Paula, California. Rebecca says, "One of the favorite things I like to make for parties is this appetizer. Usually I make a double batch, keep them in the freezer, and then pull out what I need and bake them. Honestly, these things are always the hit of the party. They are sooooo delicious!" Check out Linda's Appetizer Recipes for more great appetizer ideas. Baked Cheese Olives 1/2 cup butter In a medium-size bowl, cream butter. Mix in flour, cheese, paprika, cumin, and hot sauce. Cover bowl and refrigerate at least an hour (can be made ahead a day ahead). Dry olives on paper towels. With a ball of cheese mixture that is close in size to the olive, flatten the cheese mixture in your palm, plop the olive in the center, work the mixture up around the olive, and then very gently roll it around between your palms. Make sure the cheese mixture completely seals in the olive. Repeat with remaining olives. Place the cheese-wrapped olives on a parchment-lined baking sheet and place in freezer until frozen. Once frozen, you can store in resealable plastic bags in the freezer until you are read to bake them. Preheat oven to 400 degrees F. If you are planning to bake immediately, place in the freezer for about 15 minutes. Prior to baking, remove olive from the freezer and allow to stand at room temperature for approximately 15 minute (while the oven is heating). Place olives on a baking sheet and bake for 15 minutes. Remove from oven and let cool to slightly warm. Serve at room temperature to slightly warm. Makes 40 cheese olive balls.
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Biting into the small cheese biscuits
and finding a little olive treasure tucked inside is so much fun!