Gorgonzola Stuffed Olives |
Author: Nicole
- 30 large green olives, pitted
- 2 ounces crumbled Gorgonzola (or other blue cheese)
- 1-1/2 ounces cream cheese
- 1 teaspoon snipped fresh chives
- Drain olives in a small colander and set aside.
- In the bowl of a small food processor, mix Gorgonzola and cream cheese until smooth. Scraping down the sides of the bowl as needed.
- Add chives and pulse a few times until mixed.
- Transfer the cheese mixture to a pastry bag or ziplock bag. Snip off the end – start small and cut more if the cheese isn’t easily coming out.
- Pipe cheese into each olive.
- Serve immediately or refrigerate, covered, for up to a day.
* While I have pitted many olives, I would recommend not doing this yourself as the olives may not keep their shape (at least that’s been my experience).
Recipe by Riegl Palate at https://www.rieglpalate.com/gorgonzola-stuffed-olives/
3.4.3177