Best Appetizer Ever: Hidden Gems

 

Extra-crunch version made with almond meal. (image: L. Weldon)

Life is full of appetizer moments. Parties, potlucks, birthdays, holidays, and those events that have no name but yet persistently land on the calendar. I’m here to offer you a panacea—an appetizer you can customize for every event. It’s crusty, savory, and durable. Better yet, you can make it in advance. Even freeze it in advance. Best of all, you can fill it with all sorts of options. I’m pretty sure I’ll be making this for non-appetizer reasons as well, perhaps to accompany soup or a salad. Just imagine the culinary possibilities…

 

Hidden Gem Appetizers 

 

Appetizer Ingredients

35 stuffed olives (garlic-stuffed olives are particularly excellent) patted dry, OR other filling*

1 cup flour (white or gluten-free mix or almond flour**)

generous dash salt

3/4 teaspoon black pepper

3/4 teaspoon paprika

dash cayenne pepper

1 1/2 cups grated cheese, try sharp cheddar or gouda

2 Tablespoons butter

1 egg, beaten

dash Worcestershire sauce or hot sauce

~~~~~~

Dip Ingredients

3/4 cups sour cream or veggie dip

2 Tablespoons chipotle in adobo sauce or hot sauce

 

Directions

Roll olives or other chosen filling on a dish towel or paper towel to dry.

In a food processor or with a pastry cutter, mix flour, salt, pepper, paprika, and cayenne. Add cheese and butter, cutting in till mixture resembles crumbs. Mix in egg and sauce. If you have time, chill this mixture.

Coat a jelly roll pan or cookie sheet with non-stick spray. Taking about 2 teaspoons of dough, use your hands to roll it into a rough ball, flatten the ball, then form the dough around an olive or other filling of your choice.  Place each one on the prepared pan, cover, and chill for an hour or up to two days. At this point the pan can be wrapped tightly and frozen if desired.

Preheat oven to 375 degrees F. Bake trays of appetizers until they’re golden brown and crusty, about 20 to 25 minutes. It’s best if you flip them over with a spatula halfway through the baking time.

Mix the dip ingredients. Serve appetizers hot, with dip in the middle of your serving tray. You might want to double the recipe. They warm up nicely the next day or two as well. Hidden gems really are amazing.

 

*Try 1″ pieces of andouille sausage, smoked tofu, cooked mushrooms, chorizo sausage, artichoke hearts, shrimp, or anything you’re inspired to roll in a pastry crust. (Cheese doesn’t seem to be a satisfactory choice, sorry to say, because it likes to ooze out of the dough. I haven’t given up on it, next I”ll try small bits of a hard cheese like Emmental, Blue, or Gruyere)

**Almond flour is a great choice, especially for low-carb folks. The dough tends to slump a little rather than hold its shape in this recipe, but it tastes even better than the flour versions. Both pictures here show appetizers made with almond flour.

Hidden Gems, ready for the oven (image: L. Weldon)

About Laura Grace Weldon

Laura Grace Weldon is the author of "Free Range Learning," a handbook of natural learning and "Tending," a poetry collection. She lives on Bit of Earth Farm where she's a barely useful farm wench. Although she has deadlines to meet she often wanders from the computer to preach hope, snort with laughter, cook subversively, ponder life’s deeper meaning, talk to chickens and cows, sing to bees, hide in books, walk dogs, concoct tinctures, watch foreign films, and make messy art. Blog: lauragraceweldon.com/blog-2/ FB: facebook.com/FreeRangeLearningCommunity FB: facebook.com/SubversiveCooking FB: facebook.com/laura.euphoria Twitter: @earnestdrollery
This entry was posted in appetizer recipe, kitchen arts and tagged , , , , . Bookmark the permalink.

One Response to Best Appetizer Ever: Hidden Gems

  1. Margaret says:

    Yum yum! Can’t wait to try these. If you do freeze them, do you let them thaw completely before filling, or freeze filled, or what? I love this idea. You rock, as always.
    love, Peggy Lilac

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s