Yield
Makes 30 appetizer servings

How to Make It

Step 1

Pulse first 4 ingredients in a food pro-cessor 3 to 4 times or until combined.

Step 2

Turn dough out onto a lightly floured surface. Pat dough to a 1/2-inch thickness; cut with a 2-inch fluted cutter. Place on ungreased baking sheets.

Step 3

Bake biscuits at 425° for 10 minutes or until golden.

Step 4

Pulse kalamata olives and next 6 ingredients in a food processor until combined.

Step 5

Split biscuits in half, and spread cut sides evenly with goat cheese; top with olive mixture.

Step 6

Note: To make ahead, bake biscuits as directed. Cool completely on baking sheets on wire racks. Cover and freeze until firm. Place biscuits into zip-top plastic freezer bags; freeze up to 2 weeks. Remove from freezer; place on baking sheets, and let stand 30 minutes. Bake at 325° for 7 to 10 minutes. Prepare olive-parsley mixture as directed. Place in an airtight container; freeze up to 2 weeks. Thaw in refrigerator 24 hours. Stir before serving.

Ratings & Reviews