Tuesday, November 27, 2012

Cheddar olive balls

These delicious and simple to make hors-d'oeuvres will really impress your vegan and non-vegan friends. The whole kitchen is filled with the aroma of ‘cheese’ while they're baking.


1 cup Daiya cheddar style shreds
4 tbsp Earth Balance (or other vegan ‘butter’)
1/2 cup flour
2 tbsp water
1/2 tsp salt (optional)
1/2 tsp paprika
12-24 pimento-stuffed green olives, drained
  • Mix the Daiya into the Earth Balance, then stir in the flour, water, salt and paprika to combine thoroughly.
  • Using about a teaspoon per olive, flatten the dough into a disk on a lightly floured surface and wrap around an olive, pinching to seal completely.
  • Set on a baking sheet lined with parchment paper and continue with the remaining olives. At this point, the olive balls can be kept refrigerated until just before serving.
  • About 30 minutes before serving, heat oven to 400°F (200°C). Bake olive balls until golden and the pastry is cooked, about 20–25 minutes. Serve warm.

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