CookEat Recipe
Stuffed Olives with Cheese
Queen olives filled with a smooth cream-cheese paste seasoned with anchovy essence, parsley and cayenne.
Method
Steps
Step 1
Carefully remove the stones from the twelve ready-to-eat Queen olives, keeping the olives whole.
Step 2
Put the half ounce of plain cream cheese in a bowl with the two saltspoons of salt, one saltspoon cayenne, half teaspoon chopped parsley and teaspoon anchovy essence. Mix thoroughly with a wooden spoon until smooth.
Step 3
Use the paste to fill the twelve stoned olives. Arrange on a hors d’oeuvres dish and serve promptly, keeping the ingredients and any olives awaiting service chilled.
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