Gorgonzola and Pesto Stuffed Olives


  • 20 minutes
  • 24

Ingredients You Need

  • 8 oz. light or regular cream cheese (do not use fat free)

  • 6 oz. (1-1/2 cups) crumbled gorgonzola or blue cheese

  • 6 tablespoons pesto or sun dried tomato pesto

  • 1/4 cup minced fresh basil leaves (or 4 teaspoons dried)

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 48 Lindsay┬« Colossal California Ripe Pitted Olives


Cooking Directions

  1. In bowl of mixer with paddle, combine cream cheese, gorgonzola, pesto, basil, salt and pepper until well combined.

  2. Transfer mixture to a pastry bag with star tip.

  3. Pipe filling into olives letting a small amount of mixture mound out of the top of the olive.

  4. Serve immediately or cover and chill up to 24 hours before serving.


Nutrition

  • Calories103
  • Fat9g
  • Protein3g
  • Cholesterol13mg
  • Total Carbs3g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.


You Might Also Like