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White Cheddar Olive Poppers

White Cheddar Olive Poppers

Are you looking for a
proven crowd pleaser appetizer recipe?
 
Look no further.  These little
bites of divine goodness are your ticket to elevating your entertaining status
to a high level.  They are simple, tasty
and addictive.  They combine the “carb”
component we all crave, along with the saltiness of the olive which makes for an
unbelievable combination.  Trust me, the
only problem you will have is that you and your guests will devour them and
will want you to make more.

Click “Read More” below to continue

We are having a bit of a heat wave in the Bay Area this
week.  It is actually sort of refreshing
after a winter of chill yet little rain. 
The sprinkling of heat signals that summer is around the corner and our
Friday Night Bites can now move from indoors to outdoors.  Got to get hubby to refresh the fountains and
get them running again.  I love sitting
outside with the sound of trickling water along with a light breeze and a glass
of wine in hand with some scrumptious appetizers an arms length away.

These poppers can be made with yellow cheddar, gruyere, gouda
or your favorite firm cheese.  If you
want to make ahead, simply make and freeze in an airtight container for up to a
month. I added a bit more than a dash of cayenne pepper to the mix and in
reality it was more like a 1/8 of teaspoon. 
I think it just adds that extra something to these delicious bites.  As far as a libation recommendation, I would
suggest a chilled beer or a great cabernet or chardonnay. 

White Cheddar Olive
Poppers

Make approximately 36

1 Cup (4 oz) white cheddar cheese, finely grated

2 T. Butter, softened

½ Cup Flour

See Also

1 Dash Cayenne Pepper

36 Small Green Olives with the pimentos in the centers,
drained and dried really well

Preheat oven to 400 degrees

Use a food processor to make the dough.  Add the grated cheese, butter, flour and
cayenne pepper.  Pulse until the dough
forms a ball.  Use about a heaping
teaspoon of dough for each popper. 
Flatten each piece of dough and place the dried olive in the center then
form the dough around the olive and roll quickly in your hand to form a
ball.  Repeat until all dough is
gone.  Place onto a cookie sheet that is
ungreased and about an inch apart.  Bake
for 12 to 15 minutes.  Let cool for a
couple minutes and enjoy.

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