Recipes
Green Olives stuffed with Chorizo and Blue Cheese
Makes 36 olives
These green olives, stuffed with savory blue cheese and hearty chorizo, make a deliciously salty party snack that goes great with cocktails.
Ingredients
- 8 ounces chorizo, casings removed and crumbled
- 2 teaspoons olive oil
- ½ cup Castello-Rosenborg® Crumbled Blue Cheese
- 1 tablespoon toasted fennel seed
- 1 tablespoon chopped Italian parsley
- 36 colossal brine-cured olives, pitted
Directions
Sauté the sausage in the olive oil over medium heat. Add the fennel seed and parsley and heat thoroughly, about 1 minute. Remove from the heat and fold in the blue cheese. Trim off 1/8-inch from the large end of the olive. Spoon the sausage and blue cheese mixture into the center of the olives. Skewer and serve either warm or room temperature.