Mini Olive Cheese Balls
This retro, no-cook appetizer is easily customizable: simply roll the cream cheese-wrapped olives in your choice of crunchy coating.
Serves
10
Prep time 45 minutes
Ingredients
1 jar (9 oz.) Del Monte® Garlic Stuffed Olives or Del Monte® Pimiento Stuffed Olives, drained or a combination of both (about 10 each)
12 oz. cream cheese, cubed
6 Tbsp. grated Parmesan cheese
3 Tbsp. finely chopped fresh basil
3/4 tsp. fresh lemon juice
1/4 tsp. freshly ground black pepper
1 1/4 cups finely crushed or chopped coating, such as herbed croutons, butter crackers, toasted nuts or prepared French fried onions
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Directions
Place olives on a plate lined with a double layer of paper towels and gently pat dry. Refrigerate until ready to use.
Place cream cheese in a medium microwave-safe bowl. Microwave on HIGH in two or three 8-second increments until just softened and easy to stir but not melted, 16 to 24 seconds total. Stir in Parmesan cheese, basil, lemon juice and pepper until smooth. Chill about 30 minutes until firm.
Scoop about 1 Tbsp. cream cheese mixture, place an olive in the center, and roll it between your hands until the olive is completely covered in a layer of cheese 1/8- to 1/4-inch thick. Transfer to a small baking sheet and repeat with remaining olives and cream cheese mixture.
Place topping in a shallow bowl. One at a time, roll olives in topping until evenly coated. Return to baking sheet and refrigerate about 1 hour until firm. Serve whole or sliced in half.
TIP: Can be made up to 24 hours in advance, but coating will soften slightly.