Ruth says, "These standbys of 1950s bridge club hostesses are worth resurrecting. They're good - crisp on the outside with a briny surprise inside. And they can be made with ingredients no kitchen should lack."
I have to agree. In fact, I'd say these little devils are more than good. I found them to be extremely delicious and quite addictive. I could barely stop eating them. The outside of these little treats is crumbly, like a cheesy biscuit dough, that crisps up on the outside and reminds me of the very popular cheese crackers everyone knows and loves. The inside is a briny salty delight. These wowed me big time!
Quite often I feel as though we go all out when entertaining, spending into the hundreds trying to impress our guests. These remind me that there is really no need for that. It's nice to take a step back and see a recipe such as this. Inexpensive, but totally delightful, these delicious bites will impress all your family and friends.
I can already tell you these will be at the top of my Ruth Reichl faves and they will definitely make my list of all time favorite recipes this year. Make them and see for yourself!
Baked Cheddar Olives
Adapted from The Gourmet Cookbook
Makes 20 Hors D'Oeuvres
1 cup coarsely grated sharp Cheddar (about 4 ounces)
1/2 cup all-purpose flour
1/8 teaspoon cayenne
2 tablespoons unsalted butter, softened
20 small pimiento-stuffed green olives, drained and patted dry
Notes: The dough was very crumbly and hard to work with. I had to add at least another teaspoon or so of butter to get the dough to come together.
Put a rack in middle of oven and preheat oven to 400F.
Stir together cheese, flour, and cayenne in a bowl. Blend in butter with your fingertips until a dough forms.
Drop tablespoons of dough onto a sheet of wax paper and place 1 olive on each piece of dough. Lightly flour your hands and wrap dough around olives, enclosing each one completely. Transfer olives to a baking sheet with sides and bake until pastry is golden, about 15 minutes. Serve warm.