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There's something about a blue cheese olive that
really sooths my soul and invigorates my appetite. And one of my favorite things to do after a long day on
the lake is to slowly sip on a martini -- garnished with one of those
beauties -- while watching the sun dip below the line
of pine trees in the west and waiting for the grill to heat up. Below is a recipe for blue cheese
olives that you can enjoy with your favorite martini. They're
easy to make, full of flavor and also make a great gift to bring to a
dinner or cocktail party.
Ingredients:
-
1 can/jar pimento-stuffed queen olives
- 3 oz. cream cheese
- 3 oz. Rosenberg blue cheese (or another brand
of creamy blue cheese)
- 1 clove garlic, finely minced (garlic clove should be
steamed or boiled)
- splash of
vermouth
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Vodka martini with blue cheese olives |
Directions:
If olives are stuffed with pimentos, carefully remove the pimentos with
a small skewer or fork and gently rinse olives. (*Save pimentos to
use in Au Gratin Potatoes recipe) Set olives on a
paper towel. In a bowl, mix cream cheese,
vermouth, blue cheese and garlic.
(It is important to use a very creamy blue cheese rather than blue
cheese crumbles so that the mixture will go through the pastry bag
easily.) Mix until smooth and creamy. Put the cheese mixture in a pastry
bag and fill olives. Store olives in refrigerator. Note: If
you don't have a pastry bag, simply roll a piece of freezer paper into a
cone... it works almost as well!
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