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Catering by Design Recipes: Breaded Asiago Stuffed Olives

Posted in: Catering by Design Recipes

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


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.

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