Best Hot Cheese Olives Recipes
HOT CHEESE OLIVES
This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today. Just wrap cocktail olives in a simple Cheddar dough and bake until golden. Martini optional.
Provided by Julia Reed
Categories finger foods, appetizer
Time 1h15m
Yield 50 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.
- Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 55 milligrams, Sugar 0 grams, TransFat 0 grams
CHARRED SPANISH HAM AND CHEESE MELTS AND "HOT" OLIVES WITH HERBS AND SPICES
Rachael's note: Serrano ham is similar to prosciutto and available at deli counter or in pre-sliced packages near the deli. If you can't find it, go for the prosciutto. Preheat grill pan or outdoor grill to medium-high. Manchego is the most commonly found Spanish import cheese in markets today. Look for it with the imported cheeses offered in your market. Look for giardiniera (hot veggies salad) at the salad bar station in your market or, in jars on international foods aisle.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Layer serrano and cheese in equal amounts on 4 slices of bread. Grind the hot pickled vegetables and the sweet pickle relish in food processor and pulse chop to make a relish. Spread the relish evenly on sandwich tops and set into place.
- Place olives in a foil pouch and season with thyme, lemon zest, cumin seeds and red pepper flakes. Drizzle with extra-virgin olive oil and seal the pouch. Place pouch on grill and cook a few minutes on each side to heat the olives, herb and spices.
- Preheat grill or grill pan to medium high.
- Place sandwiches on grill and weight down with heavy skillet or a brick covered in foil. Char and heat the sandwiches through, about 2 to 3 minutes on each side.
- Cut sammies in half and serve with "Hot" Olives alongside.
HOT CHEESE OLIVES
Steps:
- Preheat oven to 350. Beat butter until creamy in a large bowl. Add cheese and mix well. Stir in flour, salt, cayenne and work until smooth. Beat egg with 2 tablespoons cold water, add to dough and mix until just incorporated. Refrigerate 30 minutes. Remove dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape the cough around the olive, pinching to repair breaks. Place on ungreased cookie sheet. Repeat with remaining dough and olives. Bake until dough sets, 10 to 15 minutes. Serve hot. Note: Roll dough into balls and press flat with the bottom of a small glass, then fold in olives. Goes faster.
JULIA REED'S HOT CHEESE OLIVES
Steps:
- In the bowl of a standard mixer, beat the butter until light and creamy. Add the cheeses, and blend well. Add flour, cayenne, and salt, and mix until smooth.
- In a separate bowl, beat the egg with 2 tablespoons cold water. Add to the dough and mix until just incorporated.
- Preheat oven tro 350 degrees. Take a piece of dough about the size of a walnut and flatten. Place an olive in the center and shape the dough around the olive, rolling it in your hand until smooth and pinching to repair any breaks. Place on wax paper-lined cookie sheet. Repeat with remaining dough and olives.
- Bake for about 15 minutes. Let rest for a couple of minutes and remove to a serving tray to pass at once.
HOT CHEESE OLIVES RECIPE
This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today Just wrap cocktail olives in a simple cheddar cheese dough and bake until golden Martini optional.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes. Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.
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