This kitschy recipe comes from caterer Gretchen Mathers, and was printed in the Seattle Times Magazine.

1 cup (4-oz.) finely grated sharp cheddar cheese
2 tablespoons softened butter
1/2 cup sifted flour
dash of cayenne pepper
1 jar (about 20 to 25) medium-large
pimento-stuffed olives, drained

Preheat oven to 400°F. Beat cheese and butter together until smooth. Stir in flour and cayenne.

Shape about 1 heaping teaspoon of dough around each olive, covering well and shaping into a ball.

Place on ungreased baking sheet. Bake in preheated oven about 15 minutes.

Serve hot.


Chef’s note: Anchovy—or jalapeno-stuffed olives would make
a nice variation...