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Cheese Olivettes

Photo: Brian Woodcock; Styling: Paige Hicks

Hands-on time 35 mins
Total time 52 mins
Yield

Serves 12 (serving size: 2 olivettes)

From the Kitchen of…Alice Eldridge Summerville, Office Manager Alice describes these little bites as cheese straws with an olive stuffed inside. They were a special treat reserved for holidays and for whenever her parents hosted the supper club in their Birmingham, Alabama, home. We put a whole-grain spin on this appetizer. Freeze unbaked olivettes for a month; bake from frozen for an extra few minutes.

Ingredients

  • 1 1/2 tablespoons butter, softened
  • 1 1/2 tablespoons canola oil
  • 3 ounces 2% reduced-fat extra-sharp cheddar cheese (such as Cracker Barrel), finely shredded (about 3/4 cup)
  • 2 ounces whole-wheat pastry flour (about 1/2 cup)
  • 1/4 teaspoon ground red pepper
  • 24 pimiento-stuffed manzanilla olives

Nutrition Information

  • calories 74
  • fat 5.2 g
  • satfat 2.1 g
  • monofat 1.5 g
  • polyfat 0.6 g
  • protein 2 g
  • carbohydrate 4 g
  • fiber 1 g
  • cholesterol 9 mg
  • iron 0.0 mg
  • sodium 177 mg
  • calcium 54 mg

How to Make It

  1. Preheat oven to 400°.

  2. Place first 3 ingredients in a medium bowl. Beat with a mixer at medium speed for 1 1/2 minutes or until smooth.

  3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and pepper in a medium bowl. Add flour mixture to cheese mixture; beat at low speed just until combined (dough will be slightly crumbly).

  4. Pat olives dry. Shape 1 teaspoon dough into a ball; flatten. Place 1 olive in center, working dough around olive until covered. Roll between palms until round and smooth. Place on a parchment-lined baking sheet. Repeat procedure with remaining dough and olives to form 24 olivettes. Bake at 400° for 15 minutes or until lightly browned on bottom. Cool slightly. Serve warm or at room temperature.