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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 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

• 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 in a Martini glass with Tomato Basil Coulis** or your Favorite Marinara Sauce
• Garnish With Fresh Basil