Blue Cheese Olive Appetizer |
| by Paula Gorney |
| Delicious as a side bread and is first to disappear at parties. Can also be made with gluten-free bread/biscuit dough rolled into small balls. Try with olive bruschetta, basil or tomato pesto...all very delicious. |
recipe yield:
60 pieces |
preparation time:
10 minutes |
cook time:
20 minutes |
total time:
30 minutes
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| ingredients: |
1 pkg. regular-size refrigerated biscuits (not grand)
1 stick unsalted butter
4-5 oz. crumbled blue cheese
3-4 oz. olive bruschetta, drained, patted dry or basil or tomato pesto, drained, patted dry (to remove olive oil)
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| directions:
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| Preheat oven to 350 degrees. Cut each biscuit into 6 wedges. Place in single layer in 9" pie plate or small cake pan. Fit will be very tight. Melt butter and cheese, stir in olive bruschetta or pesto and pour/spread over pieces. Bake for 20 minutes until golden brown. Serve warm. |
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