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Gorgonzola-Thyme Stuffed Olives

Makes: 40 servings
Start to Finish 25 mins
Gorgonzola-Thyme-Stuffed Olives
Ingredients
  • 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
Directions

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 KitchenMake-Ahead Directions:
  • Store olives in the refrigerator for up to 7 days. To serve, let stand at room temperature for 1 hour.
Nutrition Facts (Gorgonzola-Thyme-Stuffed Olives)
  • Servings Per Recipe 40,
  • cal. (kcal) 16,
  • Fat, total (g) 1,
  • chol. (mg) 4,
  • sat. fat (g) 1,
  • carb. (g) 0,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 0,
  • pro. (g) 1,
  • vit. A (IU) 49,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 0,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 73,
  • Potassium (mg) 4,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Fat () 0,
  • Carb Choice () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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