Feb 28
Breaded Asiago Stuffed Olives is a Catering by Design favorite. Consider it for your festive parties.
Ingredients for Breaded Asiago Stuffed Olives
The Olives
- 18 Large Kalamata Olives Pitted and Halved
For Cheese Balls
- 1 cup Shredded Asiago Cheese
- 1/2 cup Shredded Mozzarella
- 2 Tbls Fresh Grated Parmesan
- 1 Egg
- 2 Tbls Flour
- 1 Tbls Grated Vadalia Onion
- 1 tsp Chopped Garlic
- 1 Tbls Copped Fresh Basil
- Salt and Black Pepper to taste
For Breading
- 3 cups flour
- 5 eggs
- 6 cups Fresh Bread Crumbs
For Freezing
- Parchment paper for a baking sheet*
For Cooking
- Olive Oil
For Serving
- Tomato Basil Coulis or your Favorite Marinara Sauce
Preparation
Set the olives aside
Make the Cheese Balls
- Mix all other ingredients together in a bowl
- Keep mixing until very well blended
- Roll into 1/2″ balls
- Line your baking sheet pan with parchment paper
- Place cheese balls on parchment lined sheet pan
- Place 1/2 of an Olive on top of each Cheese Ball
- Set the olive slightly into the cheese
- Place back on sheet tray and freeze for 1-2 hours
- Remove from freezer
Bread the Olives
- Set up for breading the Olives with three bowls: one for Flour, one for the Egg and one for Bread Crumbs
- Crack the egg and beat it until it is all smooth
- By hand or with a slotted spoon, roll the stuffed Olive in the Flour bowl
- Dip it into the Egg and then roll it in the fresh Bread Crumbs
- Be sure to coat each Olive well with all 3 of the items so it won’t fall apart while cooking
- Place back in freezer 1-2 hours on a clean sheet pan with parchment paper
Cook the Olives
- Pan fry in a pan of hot Olive Oil
- Cook till golden brown
Serve the Breaded Asiago Stuffed Olives
- Serve in a Martini glass with Tomato Basil Coulis** or your Favorite Marinara Sauce
- Garnish With Fresh Basil
* If you have a side-by-side refrigerator a normal baking sheet may be too wide for your freezer. So improvise with a smaller container that you can line with parchment.
**Roasted tomatoes, garlic and onion, salt and pepper and a little olive oil, roast in oven, until a little charred, then puree.
- Raleigh NC’s Catering by Design Wins Best Caterer Award for 2012