Gorgonzola and Pesto Stuffed Olives

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® XL 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.