I based this recipe on one at the Cheeses from Switzerland website because I’m partial to Gruyère and they have a lot of great recipes featuring it and other Alpine cheeses.
I wanted it to be gluten free, so I swapped out the flour for one of the many gluten free brands and it worked perfectly. I used a white rice based flour (Bob’s Red Mill) but I’m certain you could use any of the other kinds as well. You can also use any hard cheese – like Parmesan or Cheddar instead of the Gruyère.
It’s a great appetizer because you can serve it warm or cold. You can even freeze it uncooked: spread it out on a cookie sheet and freeze, then pack in a plastic bag.
Cheese Coated Olives
Makes 42
Ingredients:
5 oz grated Gruyère cheese
1 cup gluten free flour
1 level teaspoon baking powder
1/4 teaspoon paprika
1/2 cup of soft unsalted butter
1 whisked egg white
1 jar of stuffed olives
1 whisked egg yolk for brushing on
Directions:
Mix the Gruyère, flour, baking powder and spice.
Add the butter and the egg white and work all into a smooth dough.
Wrap in aluminum foil and allow to stand in the fridge for at least 30 minutes.
Drain the olives through a colander.
Preheat the oven to 400F.
Roll the dough into balls the size of a cherry. Press an olive into each ball of dough and place on a cookie sheet lined with parchment paper.
Brush the dough balls with egg yolk and bake for approximately 15 minutes.
Serve slightly warm or cold.
