Roasted Garlic and Blue Cheese Olives

Author: Canadian Living

A burst of savoury flavour is nestled in each olive. An assertive Danish blue cheese is best – and most economical.

  • Portion size 36 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2009

Ingredients

  • 1 head garlic
  • 1/2 teaspoon extra-virgin olive oil
  • 1/2 cup crumbled blue cheese softened (2 oz/60 g)
  • 1/4 teaspoon pepper
  • 36 green olives

Method

Trim top off garlic to expose cloves. Place on small square of foil and drizzle with oil; seal package. Roast in 375°F (190°C) oven until tender, 50 to 60 minutes. Let cool enough to handle; squeeze out cloves into bowl. Add cheese and pepper; mash until blended.

Rinse olives; pat dry. Using piping bag with large round tip (or sealable plastic bag with corner snipped off), pipe filling into olives. (Make-ahead: Cover and refrigerate for up to 3 days.)

Nutritional facts Per piece: about

  • Sodium 95 mg
  • Protein 1 g
  • Calories 15.0
  • Total fat 1 g
  • Potassium 11 mg
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 1 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Garlic and Blue Cheese Olives

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