Patti Graff | Medina EC
Use a retro pantry staple—cheese spread—to create this savory baked snack. “My mom included this in a recipe book she compiled and gave to me when I got married 37 years ago,” Graff says. “It’s always a favorite, especially at our annual Christmas brunch.” Assemble the puffs in advance and freeze so you can bake as many as you need at a moment’s notice.
1/2 cup (1 stick) butter, softened
1 1/2 cups flour
2 jars (5 ounces each) cheese spread
50 pitted olives (black olives, manzanillo or a combination)
1. Using a wooden spoon, combine the butter, flour and cheese spread in a mixing bowl (or use cold butter and combine the ingredients in a food processor). When dough is smooth and has a uniform texture, form into 1-inch balls. Flatten each ball and shape the dough around an olive. Place the dough-covered olive on a waxed paper-lined baking sheet. Repeat with remaining dough and olives, then freeze. Once frozen, place the olives in a sealable plastic bag and store in freezer up to 2 months.
2. To bake, heat oven to 450 degrees. Place the olives on a rimmed baking sheet, spacing them 1 inch apart, and bake 15–20 minutes, until golden and slightly brown on the bottom. Serve the olives warm or at room temperature.
Makes 50 olive cheese puffs.