Serve these simple stuffed olives at your next party for a guaranteed crowd pleaser.
Also try: Goat-Cheese-Stuffed Dates, Stravecchio Frico
Source: The Martha Stewart Show, November 2009
Yield Makes 24
3/4 cup Rogue Oregon blue cheese
Heavy cream, if necessary
24 large green olives, pitted
In the bowl of an electric mixer fitted with the paddle attachment, beat cheese until fluffy, adding a little heavy cream if cheese is stiff. Transfer blue cheese to a pastry bag fitted with a plain round tip. Pipe 1/2 teaspoon blue cheese into each olive. May be stored in an airtight container, refrigerated, up to 1 day.