Olive-Stuffed Goat Cheese Bites A spin on the every popular goat cheese balls, here we've encased a Lindsay Almond Stuffed Spanish Olive in a rich, tangy goat and cream cheese mixture and rolled it in crunchy chopped toasted almonds for what is sure to be everyone's favorite appetizer. Make lots because they will disappear fast. Makes 22 1 (4.5 ounce) jar Lindsay® Almond Stuffed Spanish Olives, drained 6 ounces goat cheese 4 ounces cream cheese 1/2 cup toasted almonds, finely chopped Place the olives in a colander and rinse under cold water. Pat them dry with paper towels. In a medium bowl, combine goat cheese and cream cheese. Form a rounded teaspoon of the cheese mixture into a small ball, and transfer to a parchment-lined baking sheet; repeat with remaining cheese mixture, making 24 balls in all. Chill for 30 minutes or until firm. In each ball, make a small indent with your finger. Place an almond stuffed olive into the indent and mold the cheese around the olive. Roll back into a ball shape with the olive completely encased in the cheese. Place the toasted almonds in a small bowl and roll to coat. Keep the balls, covered, in the refrigerator until ready to serve. Serve cold. The olive balls will keep refrigerated, in an airtight container, for up to 1 day. Note: For a milder more kid friendly variation, feel free to omit the goat cheese and use all cream cheese. Serving Tip: These are pretty served in neat rows, alternating the pistachio and almond crusted bites on a platter. __._,_.__
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