Gorgonzola-Thyme-Stuffed Olives



3 ounces gorgonzola cheese or other blue cheese, crumbled
2 ounces cream cheese, softened
2 teaspoons snipped fresh thyme
1/2 teaspoon black pepper
40 pitted whole 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.

One Comment Add yours

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