There’s just something about blue cheese stuffed olives that really sooths my soul and invigorates my appetite, not to mention my cocktail.
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And one of my favorite things to do after a long day on the lake, is to slowly sip on a martini that is garnished with one or two of those beauties, while watching the sun dip below the line of pine trees in the west and waiting for the grill to heat up.
Full of Flavor
Below is my recipe for blue cheese olives that you can enjoy with your favorite martini. Or, you can make a large batch and serve them as an appetizer.
Either way, they’re easy to make, full of flavor (especially when the flavor comes from some of that extra-smooth Wisconsin bleu cheese), and they also make a great surprise gift to bring to a dinner or cocktail party.
Ingredients
- 1 can/jar pimento-stuffed queen olives
- 3 oz. softened cream cheese
- 3 oz. softened Rosenborg blue cheese (or another brand of creamy blue cheese)
- 1 clove garlic, finely minced (garlic clove can be steamed or boiled, and that makes them easier to mix into the cream cheese)
- splash of your favorite vermouth
Directions
If olives are stuffed with pimentos, carefully remove the pimentos with a small skewer or fork and gently rinse olives. (*Save pimentos to use in Au Gratin Potatoes recipe)
Set olives on a paper towel. In a bowl, mix cream cheese, vermouth, blue cheese, and garlic. (It is important to use a very creamy blue cheese rather than blue cheese crumbles so that the mixture will go through the pastry bag easily.)
Mix until smooth and creamy. Put the cheese mixture in a pastry bag and fill olives with the bleu cheese mixture.
Note: If you don’t have a pastry bag, simply roll a piece of freezer paper into a cone through which to push the mixture. It works almost as well. Or, simply hand-stuff the olives if you’re away on vacation
Store the blue cheese stuffed olives in refrigerator until ready for use. Enjoy, and I’ll see you On the Lake !
rk
