Total Time 52 Mins
Yield Serves 12 (serving size: 2 olivettes)
From the Kitchen of…Alice Eldridge Summerville, Office Manager
Alice describes these little bites as cheese straws with an olive stuffed inside. They were a special treat reserved for holidays and for whenever her parents hosted the supper club in their Birmingham, Alabama, home.
We put a whole-grain spin on this appetizer. Freeze unbaked olivettes for a month; bake from frozen for an extra few minutes.
Ingredients
- 1 1/2 tablespoons butter, softened
- 1 1/2 tablespoons canola oil
- 3 ounces 2% reduced-fat extra-sharp cheddar cheese (such as Cracker Barrel), finely shredded (about 3/4 cup) 2 ounces whole-wheat pastry flour (about 1/2 cup)
- 1/4 teaspoon ground red pepper
- 24 pimiento-stuffed manzanilla olives
How to Make It
Step 1
Preheat oven to 400°.
Step 2
Place first 3 ingredients in a medium bowl. Beat with a mixer at medium speed for 1 1/2 minutes or until smooth.
Step 3
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and pepper in a medium bowl. Add flour mixture to cheese mixture; beat at low speed just until combined (dough will be slightly crumbly).
Step 4
Pat olives dry. Shape 1 teaspoon dough into a ball; flatten. Place 1 olive in center, working dough around olive until covered. Roll between palms until round and smooth. Place on a parchment-lined baking sheet. Repeat procedure with remaining dough and olives to form 24 olivettes. Bake at 400° for 15 minutes or until lightly browned on bottom. Cool slightly. Serve warm or at room temperature.
source: http://www.myrecipes.com
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