Now if you know me at all (and I know you do) then you’re probably aware that I have a hard time stopping at one bite for pretty much any edible concoction put in front of me. Heck, I can’t even consider bringing a pint of ice cream into this house because the poor sap wouldn’t stand a chance. That bag of kettle chips with the salt and vinegar so delicately laced across its top? Yep, still at the store as a protection against my extreme prowess with a chip bag. While I understand the concept behind an amuse bouche, I’ll admit that the whole “one bite” theory stumped me a bit.
So with all that edible baggage lingering under my belt, did I succeed? Well, the hubby admitted to eating three (some even claim they witnessed more, but you didn’t hear that from me) one bite bittys in an effort to “support the cause”. I know where I’m throwing my money. Consider this amuse bouche officially conquered – three plus times to be exact. Told you I was incapable of a single bite.
Olive lovers, this one’s for you. We’re talking a fresh Mediterranean tasting tapenade-“ish” teaspoon of flavor nestled atop a dollop of cheese and embraced by a buttery, flaky puff pastry. What’s not to love? And just in case you’re wondering why the “ish”; classic tapenade contains capers and anchovies; two ingredients you won’t see in this recipe. Sorry guys, nothing against ya, you’re just not invited to this party.
Start out by putting together your olive mixture. I tossed in a little garlic, fresh basil, red onion, red pepper, olive oil and lemon juice.
Now add in your olives. I left mine sliced, but if I repeat the recipe, I’ll probably chop them up a bit smaller as well.
Add it all together, cover and let sit in the fridge so the flavors can mingle and become friendly with one another; kind of like a high school mixer but with a whole lot less drama.
Next up, you’ll grab a box of puff pastry and cut the sheets into 1 1/2″ squares.
Push the squares down into a mini muffin tin to form a bowl of sorts for your future flavor additions.
Bake them according to package directions and allow to cool completely.
Last up, mix together a little goat cheese and cream cheese. Moo Baa, baby. Add a dollop of the cheese into the edible bowl, followed by a teaspoon of the olive mixture on top.
Isn’t she pretty? I’m willing to bet you won’t be able to eat just one either.
Are you a blogger? Do you have a great idea for an olive-inspired recipe? Then this contest is for you! Lindsay Olives is offering up a $200 prize to the best recipe that “completes” this month’s progressive party menu being featured at Kitchen PLAY.
What would you add to complete the party? Head over and check out the current menu, then head HERE to request your Lyndsay Olives coupons/products and get cooking! Blog about your creation and link it up on the party page over at Kitchen Play. More details can be found HERE.
Get creating and good luck!!
Olive and Goat Cheese Puff Pastry Bites
Yield: 32 Bite Sized Appetizers
Total Time: 45 min
1 7.2 Oz. Can Lyndsay Sliced Olives
1/2 Red Onion, Diced (about 1/2 cup's worth)
14 Fresh Basil Leaves, Chopped
2 Cloves Garlic, Minced
1 Lemon, Juiced
2 Tbsp Extra Virgin Olive Oil
1/4 tsp Pepper
Salt to Taste
1 16 Oz. Package Puff Pastry
4 Oz. Goat Cheese
4 Tbsp Cream Cheese
In a medium sized bowl, mix together the olives, onion, basil, garlic, lemon juice, olive oil, salt and pepper. Cover and set in the fridge to marinate.
Cut puff pastry into 1 1/2" squares and push down into mini muffin tin holders to form a bowl.
Bake pastry according to package directions and let cool completely.
Grab up one final bowl and combine the goat cheese and cream cheese.
When the pastry is cooled, fill with a dollop of the cheese mixture and top with a generous spoonful of the marinated olive mixture.
To save time, components can be made a day ahead and assembled before serving.
Note: This post has been sponsored by Lindsay Olives and Kitchen PLAY. As always, all opinions are my own.