The Light Side of the Moon Recipe: Cheese Stuffed Olives

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Here is another of several recipes inspired by the food of The Light Side of the Moon. Though on this blog, I posted Anne Blacksmith’s Beef and Veg Pie. Let me know if you use any of them. I’d love to know what you think!

Excerpt: 

The Talliers’ butler entered with a tray full of aperitif—Raspberry Armagnac liquor for the adults, raspberry juice for the two younger boys along with almonds and cheese-filled olives. Andre ignored his juice and kept showing Ian pictures. Ham smiled at Ian and set the boy’s juice on a nearby table.

olives

Since I used Kalamata olives and have red plates, I put a few chopped chives on mine as a final garnish

Cheese Stuffed Olives:
These are an easy make ahead no cook appetizer for a party
Ingredients

  • 225 grams / 1 1/2 cups pitted large green or Kalamata olives
  • 43 grams / 1/2 cup toasted almonds sliced
  • 55 grams /1/2 cup of brie
  • 36 ml / 2 tablespoons olive oil
  • 4 large cloves garlic
  • pinch dried hot pepper flakes or a dash of pepper oil
  • dash of chives (optional)

Olives:
If olives are canned or from a jar, rinse and drain well. Check for pits and remove, if necessary.

Stuffing:
I tend to buy precut nuts, but if you didn’t, chop them into slivers or small pieces.
Remove rind from brie. Put brie in warmed bowl and stir in almonds.

Stuff the olives with the almond and brie mixture

Thinly sliced garlic and combine with oil and red pepper flakes.

Marinate the olives in mixture overnight, in refrigerator, stirring occasionally. The almonds will soften after a few hours.

Serve chilled with a dash of chives on the plate for color if you wish

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