cheese stuffed olives

cheese stuffed olives
  • 4 ounces cream cheese, softened
  • 1/2 cup goat cheese, softened
  • 1/4 cup freshly grated Parmesan cheese
  • 8 leaves fresh basil, chopped
  • 1 bulb roasted garlic
  • salt and pepper to taste
  • 2 (8 ounce) jars jumbo or extra large olives


  1. Place cream cheese, goat cheese, Parmesan, basil, roasted garlic, and salt and pepper into a food processor; pulse until smooth and well blended. Spoon filling into a cookie press or pastry bag (a plastic baggie with the corner cut out will also work), and fill olives.

05/27/2019
cheese stuffed olives, recipe PT15M PT1H 5 455 calories

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