Place cheese, flour, butter, garlic powder, cayenne and salt into the canister of a food processor fitted with the blade attachment. Run the machine on low until dough comes together.
Wrap dough and refrigerate for 30 minutes.
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Place a tablespoon of the dough into the palm of your hand and flatten. Place a green olive into the centre of each, wrapping it in the dough. Place wrapped olives on baking sheet.
Transfer to oven and bake for 18 minutes, or until golden. Cool for 5 minutes before serving.
If baking from frozen, bake for 22 minutes, or until golden.
Baked Cheddar Olives
Ingredients
2 cups grated sharp cheddar
1 stick butter, softened
1¼ cups unbleached all-purpose flour
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
⅛ teaspoon kosher salt
1 jar of pimento-stuffed green olives, about 48
Directions
Drain olives on a piece of paper towel.
Place cheese, flour, butter, garlic powder, cayenne and salt into the canister of a food processor fitted with the blade attachment. Run the machine on low until dough comes together.
Wrap dough and refrigerate for 30 minutes.
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Place a tablespoon of the dough into the palm of your hand and flatten. Place a green olive into the centre of each, wrapping it in the dough. Place wrapped olives on baking sheet.
Transfer to oven and bake for 18 minutes, or until golden. Cool for 5 minutes before serving.
If baking from frozen, bake for 22 minutes, or until golden.
Baked Cheddar Olives
4.3 / 5. 7
Stuffed green olives oven-baked in a wrap of buttery cheddar pastry…
Get ready for a party snack exclusive; our BAKED CHEDDAR OLIVES.
There are so many reasons these two-bite hors d’oeuvres need to make an appearance at your next party. They’re made using only seven ingredients and are 100% vegetarian, so everyone can enjoy them. We use a food processor when preparing them, so it’s a breeze to pull them together before a party. Lastly, you can make them in advance and freeze them until you intend to serve, a dream for any busy host. Oh, and the most important reason – these BAKED CHEDDAR OLIVES are mighty tasty!
Before listing some of the key things to consider when making them, how about a request? These party snacks are so fabulous we’d love it if you would PIN the recipe to a favourite hors d’oeuvres or appetizers snack board on PINTEREST. You can also BOOKMARK this tab for easy access and SHARE the link with friends so they can make them too. We’d also appreciate seeing pics of all the scrumptious snacks you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
Here’s how to make our fabulous BAKED CHEDDAR OLIVES;
INGREDIENTS
With only seven ingredients required, we’re thinking these tasty stuffed olive treats might be one of our simplest SNACK RECIPES ever. Looking at this winning combination, what’s not to love? A buttery, cheesy shortbread-like mixture seasoned with cayenne and garlic powder, then wrapped around individual pimento-stuffed olives. Wait until you try them.
OLIVES
We used large, pimento-stuffed green olives for this recipe, as they’re readily available at your local grocers. They are the perfect size for our yield of 48 and the flavouring of the pickled olives plays well off the cheesy surround. Make sure to drain the olives as we did in this VIDEO, first straining away the liquid from the jar or can, then placing the olives on sheets of paper towel to further remove excess liquid.
If you’d like a bit of an olive upgrade, look for premium varieties at gourmet food stores or delis that are stuffed with almonds, cheese or horseradish. Using them only elevates the flavour profile of the baked olives.
CHEESE
We crafted this recipe using an aged extra-sharp cheddar cheese. This cheese has a tangy, robust taste that works well with the olives. Please don’t swap this cheese for something mild like cream cheese, mozzarella or goat’s cheese. Instead, if you feel like experimenting, try the recipe using Gruyère, asiago or an aged red Leicester. All will work well.
FOOD PROCESSOR
This recipe first made it to the test kitchen months ago with our goal of crafting a party snack that was easy to make. We decided to make the dough using a food processor, which blends everything together like a charm. Zipping the dough up in this fashion keeps prep time to an absolute minimum, making this one of the easiest hors d’oeuvres we’ve ever offered.
One important step that shouldn’t be missed is our direction to wrap and chill the dough for 30 minutes after making it. This gives the gluten a chance to relax before the olives are wrapped and baked, making it easier to handle.
ASSEMBLE
Practice makes perfect, right? Figuring out the quantity of dough needed to wrap the individual olives will become apparent once you begin assembling them. We’ve written the recipe with one tablespoon of dough, but you can adjust this as you go along.
Start with the measured quantity as a guide, then pinch off bits of dough until you have an even disk that encircles the olives perfectly. Soon you’ll be a pro at wrapping the olive in its cheese ball.
FREEZE
One of the highlights of this recipe is that you can make and bake these olives straight away, or freeze them for future use. To freeze, simply transfer the unbaked coated olives to a storage container or bag and place them into the freezer. When ready to enjoy, bake them from frozen for 20 minutes.
BAKE
Baking the olives is easy, and they give off such an appetizing aroma. We suggest baking them on a parchment-lined baking sheet, 24 olives per tray. Once golden, remove them from the oven and give them five minutes to cool before offering them to your guests.
ENJOY
We included a photo of one of the BAKED CHEDDAR OLIVES cut in half to show you the interior, and it really says it all. Expect a light, cheesy party snack with big, robust flavours. These snacks are perfect with wine, champagne, cocktails and celebratory non-alcoholic drinks. They also pair well with some of our other snack recipes like our SMOKED TROUT DIP, this wonderful SPINACH AND ARTICHOKE DIP and our ASIAN MEATBALLS.
These BAKED CHEDDAR OLIVES are perfect for all your parties, people!
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Ingredients
2 cups grated sharp cheddar
1 stick butter, softened
1¼ cups unbleached all-purpose flour
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
⅛ teaspoon kosher salt
1 jar of pimento-stuffed green olives, about 48
Directions
Drain olives on a piece of paper towel.
Place cheese, flour, butter, garlic powder, cayenne and salt into the canister of a food processor fitted with the blade attachment. Run the machine on low until dough comes together.
Wrap dough and refrigerate for 30 minutes.
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Place a tablespoon of the dough into the palm of your hand and flatten. Place a green olive into the centre of each, wrapping it in the dough. Place wrapped olives on baking sheet.
Transfer to oven and bake for 18 minutes, or until golden. Cool for 5 minutes before serving.
If baking from frozen, bake for 22 minutes, or until golden.
