This is one of those retro recipes that make you wonder why the cheese puff ever went out of style. The puffs can be served warm or at room temperature, but not cold, plan to pull them out of the oven just before your guests arrive. Or have a couple of pans ready to go and put them in the oven during the party. Set the timer and have a cocktail.
A warning: if your kitchen is full of guests when the olives come out of the oven, they will never make it to a serving platter.
Olive Stuffed Cheese Puffs
- 1/2 pound shredded sharp cheddar cheese
- 2 tablespoons butter
- 1/2 cup flour (gluten free works great)
- dash cayenne
- 25 medium-large
- Preheat oven to 400F. Line a baking sheet with parchment paper. If you have a mini food processor, this is the place to use it.
- Put all ingredients into the bowl of a food processor and run until the mixture is well blended and smooth. Remove the blade from the bowl before proceeding. I know you think you will be able to work around the blade, you won't, and the resulting cut really hurts.
- Wrap about a teaspoon of dough around each olive, covering completely, and set on baking sheet. When all olives have received their cheesy jackets, place the tray in the oven and bake for 15 minutes, until the olives just begin to brown. Serve warm.
- Makes about 25 balls, easy to double or triple.
*I like to use the unstuffed martini olives from the deli’s olive bar. You can also use jarred martini olives, Santa Barbara Olive Company makes good ones, but are much pricier than the deli option.