Gorgonzola Thyme Stuffed Olives Recipe 415

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GORGONZOLA-THYME-STUFFED OLIVES RECIPE - (4.1/5)

Provided by á-174535

Number Of Ingredients 5



Gorgonzola-Thyme-Stuffed Olives Recipe - (4.1/5) image

Steps:

  • In a medium mixing bowl beat gorgonzola cheese and cream cheese with an electric mixer on medium speed until creamy. Stir in thyme and pepper. Spoon cheese mixture into a pastry bag fitting with a small plain round tip. Pipe the cheese mixture into each olive. Spoon olives into a glass container. MAKE-AHEAD: Store olives in the refrigerator for up to 7 days. To serve, let stand at room temperature for 1 hour.

3 ounces gorgonzola cheese or other blue cheese, crumbled
2 ounces cream cheese, softened
2 teaspoons snipped fresh thyme
1/2 teaspoon black pepper
40 pitted whole green olives

GORGONZOLA AND OLIVE STUFFED GRAPE LEAVES

These are the richest appetizers we have ever served. They are wonderful with wine and cheese! A version of this recipe was a gift from a friend and we have enjoyed it along with our guests. Use as much Gorgonzola as suits your taste!

Provided by LINDA

Categories     Appetizers and Snacks     Vegetable     Olives

Time 45m

Yield 20

Number Of Ingredients 12



Gorgonzola and Olive Stuffed Grape Leaves image

Steps:

  • In a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar. Season with salt and pepper.
  • Lay each grape leaf flat, and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center. Fold or roll the leaves around the mixture. Chill until serving.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 5.3 g, Cholesterol 4.5 mg, Fat 7.3 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 605.5 mg, Sugar 2.1 g

¾ cup chopped green olives
¾ cup chopped kalamata olives
½ cup crumbled Gorgonzola cheese
¾ cup chopped macadamia nuts
5 tablespoons chopped fresh basil leaves
4 roma (plum) tomatoes, seeded and chopped
1 red bell pepper, chopped
3 ½ tablespoons chopped fresh garlic
2 tablespoons brown sugar
salt to taste
ground black pepper to taste
1 (8 ounce) jar grape leaves packed in brine

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