Roasted Almond and Cream Cheese-Stuffed Green Olives

Provided by Lindsay Guest Chef Pam Anderson

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At a Glance:

Servings:

About 2 Dozen

The mixture of textures and tastes in these stuffed olives—creamy, nutty, crunchy, and briny—keeps guests coming back for more. Covered and refrigerated, these hors d’oeuvres can be made several hours ahead, but the further ahead you make them, the more the almonds will soften.

Ingredients:

Directions:

Remove pimento from each olive and cut a thin sliver off bottom of olive so that it will stand up. Scrape an almond tip over cream cheese to pick up a generous ¼ teaspoon. Stuff almond into olive with cream-cheese tip pointing up. Set on serving tray and repeat with remaining olives.

Kitchen Tips:

Instant Alternative: Set out a bowl of olives and another of roasted salted almonds. Pick a mix of olives. If they are packed in brine, drain them and toss with a little extra-virgin olive oil. Stir in a little finely grated lemon or orange zest and a sprinkling of fresh thyme leaves. Before serving, place nuts in a pan just large enough to hold them in a single layer and warm in a 350-degree oven for 8 to 10 minutes, a small step that intensifies the fragrance and flavor.

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