Greek Olive Bites
Servings: 4
Total Time: 30 minutes
Ingredients
1/2 cup slivered almonds, toasted
16 queen size green olives, pitted
16 toothpicks
1 oz cream cheese
4 oz feta cheese
1/4 tsp oregano
1/2 tsp parsley
1/4 tsp granulated garlic
pinch thyme
1/4 tsp basil
dash black pepper
pinch red pepper flakes
1 tsp lemon juice
Directions
1. Stuff each olive with a few of the almond slivers and set on a paper towel to drain. Pierce each with a pick and set aside.
2. Pulse the remaining almonds a couple times (just enough to coarsely chop) in a food processor and place in a small dish. Set aside.
3. Add the cream cheese, feta cheese, oregano, parsley, garlic, thyme, basil, black pepper, red pepper flakes and lemon juice to the food processor and whip until smooth. Place in a medium dish and set in the freezer for 10 minutes.
4. Remove the cheese spread from the freezer. Coat each olive with the cheese spread, one at a time. Coat the cheese covered olives with the chopped almonds. Set on a plate and repeat with the remaining olives.
5. Serve them by themselves or with crackers.
2. Pulse the remaining almonds a couple times (just enough to coarsely chop) in a food processor and place in a small dish. Set aside.
3. Add the cream cheese, feta cheese, oregano, parsley, garlic, thyme, basil, black pepper, red pepper flakes and lemon juice to the food processor and whip until smooth. Place in a medium dish and set in the freezer for 10 minutes.
4. Remove the cheese spread from the freezer. Coat each olive with the cheese spread, one at a time. Coat the cheese covered olives with the chopped almonds. Set on a plate and repeat with the remaining olives.
5. Serve them by themselves or with crackers.
Notes & Tips
I think it would be best to refrigerate the finished product for about 20-30 minutes. Then reform the balls in the palm of your hands.