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.
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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,
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
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.