Description
A recipe for Olive-Stuffed Goat Cheese Bites

Ingredients

• 1 (4.5-ounce) jar Lindsay Spanish Olives Stuffed with Almonds, drained
  
• 6 ounces goat cheese
  
• 4 ounces cream cheese
  
• 1/2 cup toasted almonds, finely chopped

Preparation
Prep Time: 10 minutes | Chill Time: 30 minutes

1. Place olives in colander and rinse under cold water. Pat dry with paper towels.

2. In medium bowl, combine goat cheese and cream cheese. Form a rounded teaspoon of cheese mixture into a small ball, and transfer to parchment-lined baking sheet; repeat with remaining cheese mixture, making 24 balls in all. Chill for 30 minutes or until firm.

3. In each ball, make a small indent with your finger. Place an almond-stuffed olive into the indent and mold the cheese around the olive. Roll back into a ball shape with the olive completely encased in the cheese.

4. Place the toasted almonds in a small bowl and roll each ball to coat. Keep the balls, covered, in the refrigerator until ready to serve. Serve cold. The olive balls will keep refrigerated, in an airtight container, for up to 1 day.

Note: For a milder more kid-friendly variation, feel free to omit the goat cheese and use all cream cheese.

Nutrition
no information available

Serves
Yield: 22 bites

Variations
no information available