Recipe Gorgonzola and Pesto Stuffed Olives (Appetizer)

Required Ingredients:

• 4 ounces light or regular cream cheese (do not use fat free)
• 3/4 cup crumbled Gorgonzola or blue cheese
• 3 tablespoons pesto or sun dried tomato pesto
• 2 tablespoons minced fresh basil leaves
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 (5.75 ounce) cans Lindsay® Colossal Black Ripe Pitted Olives, drained

Preparing/Cooking:

• In bowl of food processor, combine cream cheese, Gorgonzola, pesto, basil, salt and pepper; process until well combined.
• Transfer mixture to a 1-quart zip top plastic food storage bag.
• At this point, bag may be refrigerated up to 2 days.
• To serve, cut a tiny end off food storage bag (no larger than 1/4 inch width).
• Place corner of bag as deep as possible inside each olive, gently squeeze bag filling olive and letting a small amount of mixture mound out of the top of the olive.
• Serve immediately or cover and chill up to 24 hours before serving.

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