food Gorgonzola and Pesto Stuffed Olives recipe

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Gorgonzola and Pesto Stuffed Olives recipe

12 servings

Ingredients:

4 ounces light or regular cream cheese (do not use fat free)

3/4 cup crumbled Gorgonzola or blue cheese

3 tablespoons pesto or sun dried tomato pesto

2 tablespoons minced fresh basil leaves

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 (5.75 ounce) cans Lindsay® Colossal Black Ripe Pitted Olives, drained

Instructions:

In bowl of food processor, combine cream cheese, Gorgonzola, pesto, basil, salt and pepper; process until well combined.

Transfer mixture to a 1-quart zip top plastic food storage bag.

At this point, bag may be refrigerated up to 2 days.

To serve, cut a tiny end off food storage bag (no larger than 1/4 inch width).

Place corner of bag as deep as possible inside each olive, gently squeeze bag filling olive and letting a small amount of mixture mound out of the top of the olive.

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