Weekend at the Cottage Recipes

CHEESY BAKED OLIVES

Stuffed olives baked in a wrap of buttery, cheddar shortbread. They’re the perfect holiday party snack!

Ingredients

•2 cups grated sharp cheddar
• 1 stick butter, softened

•1-¼ cups unbleached all-purpose flour

•½ teaspoon garlic powder

•¼ teaspoon cayenne

•1⁄8 teaspoon kosher salt

•1 jar of small pepper stuffed olives (about 42)

DIRECTIONS

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.

2. Drain olives on a piece of paper towel.

3. Place cheese, flour, butter, garlic powder, cayenne and kosher salt into the canister of a food processor fitted with the blade attachment.

Run machine on low until dough comes together.

4. Wrap and refrigerate dough for 30 minutes.

5. Place a tablespoon of the dough into the palm of your hand and flatten. Place an olive into the centre of the dough then, wrap the olive.

Place olive on baking sheet. Repeat

6. Transfer to preheated oven and bake for 18 minutes until golden. Cool for 5 minutes before serving.

7. Note: Freeze olive balls after making them. Bake from frozen for 22 minutes.