Please take a good, long look at these Fried Olives Stuffed with Blue Cheese. There. Thank you.
First off, you know we love you dearly, but it is time one of us find the courage and tell you something you might not want to hear. This situation a bit awkward for me as well as I am usually the one to be completely free from judgement (you know me!) of other’s entertainment styles — and I’m sure you yourself would rather not think about these things. (And it shows.)
So I’m just going to blurt it out:
Your appetizer trays are boring.
They are truly beneath you and your talent. You-Know-Who, you are so much better than this.
I say this completely out of love, of course.
You tell us all the time you love us but then you have us over for that “special evening” and serve us the same Triscuits and Tillamook Cheddar each and every time we come through your front door to one of your “special get-togethers”. For more than 25 years now, isn’t it? I must believe (for the alternative is too horrendous) that when they first came on the scene they were considered quite swank but we live in a new world now. Its a world full of beautiful and easy ways to prepare elegant appetizer selections. Come join us!
Oh, and I suppose that technically you can call that bag of pre-sliced carrots and celery crudités when you dump them in a bowl, but just know that we don’t. That is not to say that crudité aren’t on trend right now because they are. They are a celebration. They are special. Your bowl isn’t. We see it and we give knowing looks to each other while wondering if you treat others this way or if you present them to us of some sort of failed irony. Surely you have noticed how full the bowl remains as we go to the next room for dinner?
Show us some love before that amazing main course. Please. Its easy. I promise. And I am here to help.
Because I’m a giver and that is what I do.
You-Know-Who, you went nuts last year when I served you those gougeres at that f êtes held at my home. Remember? I know you loved them because you ate so many, asked for the recipe, and then declared for all to hear:
“I’m going to have to up my appetizer game now!”
You didn’t. All you did was add a pimento’d olive slice to the top of your cheese and crackers. Why are you still taking your style cue’s from the ‘serving suggestion” on the box of Triscuits when I am here to help you?
Look no further than these Fried Olives Stuffed with Blue Cheese in your quest to find new, chic nibble bits to serve at your next party. Being chic and fabulous doesn’t come any easier than these my friend. Putting out simple and elegant bar food for guests to enjoy while you pour that first glass of wine and fish for compliments on that new piece art hanging just off the kitchen is the same thing as saying “I love you.” Trust me on this.
And we love you too. Which is why I had to be the one to tell you.
P.S. You’re welcome.
Fried Olives Stuffed with Blue Cheese
When enjoying cocktails in Italy you are often brought small plates and bowls of what they call “ spuntini “. Essentiall, spuntini are a modest presentation of several small snacks such as olives , potato chips, small wedges of frittata, seasoned nuts , and other simple and small salty snacks or crackers to encourage your drinking. (I have just linked to several spuntini-like items I have featured here.)
Unlike the American habit of putting out huge vats of dips and large cheese wedges from which you must cut your portion, spuntini are usually presented bite-sized ready. These Fried Olives Stuffed with Blue Cheese would not be out of place.
This recipe is already pretty darn easy but should you wish it easier you can always buy olives already stuffed off the olive bar at your local gourmet market. Nobody will know except me and I will never tell. The olives will probably be soaking in their oil rather than brine so you will want to give them a quick soak and pat down with paper towels to remove the oil in order for the crumb coating will stick properly while frying.
This is what you will need:
- 2 dozen pitted green olives
- 2 ounces blue cheese
- 3 tablespoons all-purpose flour
- 1 large egg, lightly beaten
- 1/2 cup plain, dried breadcrumbs
- 2 cups vegetable oil
This is how you make it:
- Soak olives in cold water for 15 minutes to reduce brininess. Drain, and pat dry. Stuff each with blue cheese.
- Put flour, egg, and breadcrumbs in 3 bowls. Dredge olives in flour, dip in egg, then dredge in breadcrumbs. Refrigerate until ready to fry.
- Heat vegetable oil in a saucepan over medium until hot but not smoking. Working in batches, fry olives until golden, about 1 1/2 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Serve warm.