Cream Cheese-and-Olive Biscuits With Tapenade
You can substitute 1 (3-ounce) package of cream cheese for the goat cheese, if desired.
Ingrediënten
Makes 30 appetizers
- 2¼ cups all-purpose baking mix
- 1 3-ounce package cream cheese, softened
- ⅓ cup buttermilk
- ½ cup pimiento-stuffed olives chopped
- 1 6-ounce jar pitted kalamata olives
- 1 tablespoon capers drained
- 1 garlic clove minced
- 1 tablespoon chopped fresh parsley
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- ¼ teaspoon pepper
- 1 3-ounce log goat cheese
Instructies
- Pulse first 4 ingredients in a food processor 3 or 4 times or until combined.
- Turn dough out onto a lightly floured surface.
- Pat the dough to a ½-inch thickness; cut with a 2-inch round cutter.
- Place rounds on ungreased baking sheets.
- Bake at 425° for 10 minutes.
- Pulse kalamata olives and next 6 ingredients in a food processor until combined.
- Split biscuits in half, and spread cut sides with goat cheese; top with olive mixture.
- Cream Cheese-and-Olive Biscuits With Sun-Dried Tomato Spread and Bacon: Omit kalamata olive mixture and goat cheese.
- Spread the biscuit halves with 1 (8-ounce) container sun-dried tomato-basil spreadable cheese.
- Top with cooked and crumbled bacon.
Notes / Tips / Wine Advice:
For testing purposes only, we used Alouette spreadable cheese; substitute any flavor, if desired.
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