An amuse bouche is a single, bite-sized hors d’œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu, but, when served, are done so according to the chef's selection alone. The term is French, literally translated to "mouth amuser". These Baked Stuffed Green Olives certainly are mouth amusers!
My Baby Girl adores olives... any kind of olives. Whenever I open the door of the refrigerator or kitchen pantry, she always spots a can or a jar of olives and asks for some. Of course, I’m more than happy to serve her some and enjoy a few with her together.
They are such a healthy and tasty snacks.
These Baked Stuffed Green Olives are super simple to prepare and take this healthy treat to a whole new level! To continue with the healthy trends, I bake them in the oven instead of frying. With the panko coating, they are super crunchy and you can’t tell that they are baked and not fried! Let them slightly cool down before biting into one. You can feel the burst of the juicy and salty olive along with its wonderful aroma. Then comes the gooey melted cheese in the center. I truly enjoy the different texture in each layers of these stuffed olives. They are the perfect small bites before a meal, or, you can serve them as appetizers on the game days and gatherings.
I’m submitting this recipe to this month’s Kitchen-PLAY progressive party sponsored by Lindsay Olives. Come check it out and join in for the fun. Here’s the link for the contest rules.
Baked Stuffed Green Olives (Printable Recipe)
1 can (6 ounces) Lindsay Green Ripe Oives, drained
2 ounces Brie
1/4 cup flour
1 egg
1 cup panko breadcrumbs
1 to 2 tablespoons olive oil, for drizzle
Preheat oven to 475 degree F. Line a baking sheet with foil or silpat, set aside.
In a small shallow dish, slightly whisk the egg. Set aside. Place the panko breadcrumbs in another shallow dish, set aside.
Stuffing a small piece of cheese into each olive. Dust the stuffed olives with flour. Roll them around to make sure they are all covered. Shake off excess flour and dip them into the whisked egg. Then, coat them in the panko breadcrumbs. Place them on the prepared baking sheet 1/2-inch apart.
Drizzle the olive oil on top of the stuffed olives and bake for 12 to 15 minutes, or until golden brown. Thread them on cocktail skewers or place them on a small plate to serve. Wait until they are slightly cool down before serving.
I'm sharing this recipe with:
Melt in Your Mouth Monday
Mingle Monday
