This appetizer was served at one of our Red Carpet parties. It was brought by my pal Elizabeth Schulz, who got it from The Seattle Times (recipe created by Chef Kathy Casey). Thanks Elizabeth - it was an Oscar worthy treat!
P.S. Sorry for the poor quality picture. No one thought to take a pic before we devoured these and we wound up having to take one from the old newspaper clipping.
SESAME CHEDDAR OLIVE POPPERS
Time-saver Hint: Press the dough into a log and cut into the exact number of pieces you need. To wrap the olive, use the thumb of one hand to press each piece of dough into a flat pancake in the palm of the opposite hand, then press the pancake around the olive. A 1 tablespoon food scoop sometimes works, depending on the consistency of the dough.
Tips: For more intense poppers, use jalapeno stuffed olives. Black sesame seeds can be found in the Asian section of Central Market; all white sesame seeds can be used for a milder taste.
1 cup (4 ounces) finely grated sharp cheddar cheese
2 tablespoons butter, softened
1/2 cup sifted flour
dash cayenne pepper
1 jar (about 24) medium-large[queen size] pimiento-stuffed olives, drained
1/3+ cup mixed white & black sesame seeds [depending on how adhesive the dough is, which is based on the quality
of the cheese, I might use double the amount of seeds]
1. Blend the cheese and butter together in a food processor, then blend in the flour and cayenne until the
dough comes together.
2. Shape 1 heaping tablespoon of dough around each olive. See hint above.
3. Place seeds into a small bowl. Roll each ball in the seeds and place balls on an ungreased baking sheet.
Balls may be made ahead and refrigerated, covered; bring to room temperature before baking.
4. Bake in a pre-heated 400-degree oven for 15 minutes. [I usually turn off the oven at 12 min and finish baking on
5. Best served warm. Makes 24.