I had way more fun playing with Cabot Creamery Collective cheese than I thought I would and came up with an extra cheese dish. Here’s to the ninth dish:
This dish came to me when I was writing an article for Big Blend Magazine. I was working on an Italian spread for a basketball feast and I had a few left over olives. I also had some left over Cabot Horseradish cheddar cheese and I got to thinking about a dish my wife and I used to love.
One of our first big romantic dates was catered by Target (no, really) because they had these fried cheese stuffed olives called oliveinos which were amazing. They were basically a black olive stuffed with herbed cheese coated in batter and deep fried. What’s not to love?
My first thought had been to replicate that dish, but use some leftover green olives I had until I realized they were unpitted olives. (D’oh.) So what I did was take the olives, dry them, and coat them in batter. I deep fried them and then topped the olives with cheese while they were still warm. By doing so, I got a lovely flavored melted cheese without needing to stuff the olive. It was a win-win situation.