- 30 blanched almonds
- 1 (4 ounce) package crumbled feta cheese
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 30 green olives, pitted
- Toast almonds in a skillet over medium heat, stirring constantly, until lightly browned, about 3 minutes. Allow to cool, about 15 minutes.
- Combine feta cheese, onion, and garlic in a small bowl. Add olive oil and mix into a smooth paste.
- Spoon a little bit of feta paste into each olive and stick an almond inside. Cut very large almonds in half. Refrigerate before serving, 8 hours to overnight. Serve with toothpicks stuck into the olives.
05/01/2018
recipepes.com
Spanish Stuffed Olive Tapas with Feta, recipe
PT15M
PT1H
5
455 calories