Baked Cheese Olives
How To Make Baked Cheese Olives
- 1/2 cup butter, room temperature or softened
- 1 cup sharply shredded kefalotyri cheese
- 1 cup sharply shredded kaseri cheese
- 1 cup all-purpose flour
- 1/4 teaspoon of chili powder
- 40 large green olives stuffed with pimento
- 1 table spoon sesame seeds
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
In a medium-size bowl using your mixer (pastry blender or a fork may also be used), cream together the butter and cheese until smooth. Mix in flour, paprika, cumin, and the chili powder. Cover the bowl and refrigerate at least one (1) hour.
Dry olives on paper towels. With a ball of cheese mixture that is close in size to the olive, flatten the cheese mixture in your palm, plop the olive in the center, work the mixture up around the olive, and then very gently roll it around between your palms. Make sure the cheese mixture completely seals in the olive. Repeat with remaining olives.
Preheat oven to 400F/200C
Place olives on a baking sheet, sprinkle with the sesame seeds and bake for 15 minutes. Remove them from oven and let them cool to slightly warm.
Serve at room temperature or slightly warm. Makes 40 cheese olive balls.
For a long storage you can also place the cheese-wrapped olives on a parchment-lined baking sheet and place in a freezer until frozen. Once frozen, you can store them in resealable plastic bags in the freezer until you are ready to bake them.
Serves 6 / Prep time: 15 min / Cooking time: 15 min.