Baked Cheddar Olivesappetizers, cheese 1 cup cheddar cheese, grated 2 tablespoon unsalted butter, softened 1/2 cup flour 1/8 teaspoon cayenne pepper 24 pimiento-stuffed olives Drain olives and pat dry with towels. Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed. Drop the dough by tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400øF oven for 15 minutes or until golden. Serve warm. Makes 24 olives. A 1969 Gourmet Magazine Favorite. |
