Blue Cheese Stuffed Olives Recipes

Steps:

• Stuff the olives with the blue cheese.
• Add the vermouth to a martini glass and swirl to coat the glass. Freeze the glass until chilled, about 10 minutes.
• When ready to serve, add the vodka to a cocktail shaker filled with ice and shake well. Strain the vodka into the prepared martini glass and garnish with the olives.

Steps:

• Fill a cocktail shaker with a handful of ice. Add the vodka, olive brine and vermouth. Shake what your mama gave you. Pour into two chilled martini glasses.
• Stuff each olive with a small piece of blue cheese. Thread the stuffed olives onto two toothpicks and place in the martini glasses.

Steps:

• Roll small amount of cheese into log shape narrow enough to stuff into 1 pitted olive; stuff olive with cheese. Repeat with remaining olives and cheese. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350°F. Roll stuffed olives in flour, then in egg, then in breadcrumbs to coat. Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain. Serve hot.

Steps:

• 1. In a mixing bowl, combine blue cheese and cream cheese together using the back of a spoon. When nicely blended, add heavy cream and stir until well incorporated.
• 2. Using a cocktail pick, remove pimento peppers and set them aside for other recipes (*see footnote).
• 3. Fill up a piping bag or a thick re-sealable plastic bag with cheese mixture. Cut off a very small corner and gently squeeze until the olives are stuffed.
• 4. Footnote: Use these pimentos to make my Pimento Cheese Sandwich recipe.
• 5. To view this recipe on YouTube, click on this link >>>> https://youtu.be/EcKrh7Qveac

Steps:

• In a mixing bowl, combine blue cheese and cream cheese together using the back of a spoon. When nicely blended, add heavy cream and stir until well incorporated.
• Using a cocktail pick, remove pimento peppers and set them aside for other recipes (*see footnote).
• Fill up a piping bag or a thick re-sealable plastic bag with cheese mixture. Cut off a very small corner and gently squeeze until the olives are stuffed.

Steps:

• Soak olives in cold water for 15 minutes to reduce brininess. Drain, and pat dry. Stuff each with blue cheese.
• Put flour, egg, and breadcrumbs in 3 bowls. Dredge olives in flour, dip in egg, then dredge in breadcrumbs. Refrigerate until ready to fry.
• Heat vegetable oil in a saucepan over medium until hot but not smoking. Working in batches, fry olives until golden, about 1 1/2 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Serve warm.