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Hot cheese olives?

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I was thinking of bringing these to a tapas party this weekend. Anyone ever made these? I didn't see them reviewed in the COTM. Thanks

http://www.epicurious.com/recipes/mem...

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  1. These are a member recipe, not something from one of Epicurious' trusted sources - that might be why they're not reviewd in COTM. Anyway, I make something very similar for parties all the time - they are universally popular. My recipe differs slightly in that there is no egg called for - just butter, cheese and flour with seasonings. BTW, there is a typo in the linked recipe - it should be 1/8 tsp. of salt, not 18 teaspoons of salt!!!!!!

    4 Replies
    1. re: biondanonima

      Hi, thanks for the feedback. I think I will give them a try, and am going to prep them in advance so I plan to test bake a few at home first!

      They come from the NY Times, and The Essential NYT Cookbook, but again, couldn't find any feedback.
      http://chowhound.chow.com/topics/763224
      http://events.nytimes.com/recipes/866...

      1. re: geminigirl

        I find these do very well made in advance - in fact, I prefer them that way. I freeze them, and then bake them straight from the freezer. They actually turn out better this way because the dough is so full of butter and cheese - if you bake them while they're thawed, the dough tends to spread so you get weird looking little mountains. When you bake them frozen, they retain their shape better. I also bake mine at a higher temperature (400) and make sure to spread them out, just in case they spread.

        1. re: biondanonima

          thanks for the tips, that actually makes prep and transport that much easier, and then I can keep some on hand at home for company as well!

          1. re: biondanonima

            I use an almost identical recipe. You freeze them on a cookie sheet and then place in a zipper bag. Then bake at 425 degrees for 12 to 15 minutes. They keep their shape and people who do not usually like olives really go for these. (I use a generous amount of cayenne to season.)

      2. I've been making a version of these for decades and they are always a huge hit. Mine do not involve eggs, and they're both cheesier and spicier than this recipe appears to be. I've posted my recipe here: http://www.chow.com/recipes/12097-bob...