Eva Kolenko
Pre-dinner snacks serve two purposes: They should be salty enough to encourage cocktail drinking but have enough heft to temper the alcohol’s effects. These deliver on both fronts.
Recipe information
Yield
Makes 24 Servings
Ingredients
2
ounces fresh goat cheese, room temperature
2
tablespoons finely grated Parmesan
1
tablespoon finely chopped tender herbs (such as thyme, chives, marjoram, and/or parsley)
1
small garlic clove, finely grated
1
teaspoon fresh lemon juice
Kosher salt, freshly ground pepper
24
pitted Cerignola or other large green olives
3
sprigs thyme
2
dried red chiles (such as chiles de árbol)
2
wide strips lemon zest
½
cup olive oil
Preparation
Step 1
Mix goat cheese, Parmesan, herbs, garlic, and lemon juice in a small bowl; season with salt and pepper. Transfer to a pastry bag fitted with a small round tip (or use a resealable plastic bag and snip one corner of bag open with scissors). Pipe mixture into olives.
Step 2
Place olives, thyme sprigs, chiles, and lemon zest in a shallow dish and pour oil over top.
Step 3
Do Ahead: Olives can be marinated 4 days ahead. Cover and chill. Bring to room temperature before serving.
Nutrition Per Serving
Per 8 servings (3 olives each): Calories (kcal) 170 Fat (g) 17 Saturated Fat (g) 3.5 Cholesterol (mg) 10 Carbohydrates (g) 2 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 2 Sodium (mg) 190