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Gorgonzola-Thyme Stuffed Olives

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Gorgonzola-Thyme-Stuffed Olives                          Servings: 40


These one-bite snacks make party prep a snap with only five ingredients and the option to make them up to one week ahead. Green olives lend delicious tang, while black olives could be used for milder flavor.


3 ounces gorgonzola cheese, crumbled

2 ounces cream cheese, softened

2 teaspoons snipped fresh thyme

½ teaspoon black pepper

40 whole pitted green olives


1. In a medium mixing bowl beat gorgonzola cheese and cream cheese with an electric mixer on medium speed until creamy. Stir in thyme and pepper.

2. Spoon cheese mixture into a pastry bag fitting with a small plain round tip. Pipe the cheese mixture into each olive. Spoon olives into glass container.


From the Test Kitchen

MAKE-AHEAD DIRECTIONS: Store olives in the refrigerator for up to 7 days. To serve, let stand at room temperature for 1 hour.









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