I had come across a recipe last month that got me thinking. With the publication of Amanda Hesser's, The Essential New York Times Cook Book, this recipe for Hot Cheese Olives was all over the press. It was extremely similar to one I had made many times in the early years of my marriage, Olive-Cheese Balls, from my 1969 edition of Betty Crocker's Cookbook. There are a few differences in the recipes, so I thought I would try the one passed on to Ms. Hesser from Southerner, Julia Reed. They are a bit more fussy to make than what I normally serve with drinks, but I had the time and gave it a go.
These tasty morsels proved to be perfect with a drink as well as addictive. If you try this recipe, and I strongly suggest that you do, make the dough in the food processor--fast and easy. The olives may be wrapped in the dough then parked in the fridge on a baking sheet until you are ready to pop them in the oven. Make sure the olives are very dry before wrapping. And be careful when eating as the olives remain quite hot! I saved half the dough and froze it for use during the holidays. I'll let you know how that works out.
If you love olives as much as I do you are bound to love these Fried Green Olives a staple, I hear, at some Roman bars. Delicious!