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.