Last updated on November 25th, 2018 at 07:12 pm
These spicy blue cheese jalapeno cheese truffles are large olives stuffed with blue cheese and jalapenos and then covered in a flaky sharp cheddar cheese crust. Perfect for game day snacking or impressing your family! These blue cheese jalapeno cheese truffles can be made ahead and frozen until ready to eat!
Memories are the basis of a great life. All the time spent making memories, good or bad, affect you and help you to become the person that you are. I have many great memories! Most are wonderful to look back on. Some are painful and still hard to take but they taught me something about myself. Things I want to change, things I want work on, things I didn’t value enough and should have. Myself included.
This is not a sad, introspective post, though I do spend time in reflection about the things that have happened to me, I try to focus more on the positive and happy memories that I have and the ones that I want to make with my family and friends.
As you have heard me state in the past, most of my favorite memories include food. When Mezzetta asked if I wanted to talk about memories and olives, I thought to myself, I have a perfect memory!
I love black olives! Ate them by the can-full when I was younger. I used to place the olives on my fingertips and then eat them off one by one. The method to my madness was that no one would eat them since my fingers had touched them, and because it was a cool way to eat olives.
My mom always did eat one or two off my fingers. Moms don’t really care about dirty fingers when you are having fun with your kids. I always ate the black ones first because the green ones always had that annoying pimento thingy in them that didn’t taste like anything. It just took up valuable space!
Now that I have kids of my own, I showed them this trick for eating olives. Braxton, my older son, loved the idea but he only eats black olives, not the green ones. Connor, my younger son, doesn’t eat olives of any kind. Braxton even came up with another way to eat olives with another one of his favorite salad toppings, kidney beans. He stuffs the kidney bean inside the black olive and eats them together. Now, he even says that he wants to write a blog post and share the recipe, s0 be on the lookout for that one. It is certainly considered tapas!
Stuffing olives is a great way to explore flavor combinations since the saltiness of the olive lends itself to other flavors and textures. Crunchy nuts, creamy cheeses, and even meats! For this recipe that I am sharing today, I am using creamy blue cheese stuffed olives. They are already half way to the finished product! And some hot pickled jalapenos to stuff in with the cheese.
Finishing off these blue cheese jalapeno cheese truffles by wrapping this tangy and spicy stuffed olive in a flaky sharp cheddar crust! Much like a tiny beef Wellington!
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These cheese dough is an adaptation of my Pimento Cheese Straw dough and makes a great little “jacket” for the olives in these blue cheese jalapeno cheese truffles.
Small enough to pop in your mouth (ok maybe two bites unless you have a big mouth like me) or large enough to make 3 or 4 of them your dinner!
Blue Cheese Jalapeno Cheese Truffles are fun to make, make sure you get those kids involved and can be made ahead of time.
Put them in the freezer and pull them out before your next party!
How will you make memories this holiday season?Print
These spicy cheese truffles are large olives stuffed with blue cheese and jalapenos and then covered in a flaky sharp cheddar cheese crust.
- 1 jar Mezzetta Artisan Blue Cheese Stuffed Olives
- 12 pickled jalapeno slices (cut in half)
- Cheese crust dough:
- 1/2 cup butter (softened)
- 8 ounces sharp cheddar cheese (shredded)
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups all-purpose flour
- Preheat oven to 375F.
- Make your cheese dough by combining the butter and cheese in a mixer.
- Cream together and then slowly add the dry ingredients.
- Remove from the mixer and knead a few times to fully incorporate.
- Drain your olives.
- Pat dry with paper towels.
- Remove a small amount of the blue cheese and add a jalapeno half to each olive.
- Once you have stuffed all the olives make sure to dry them again. The cheese dough won’t stick if they are wet.
- Pinch off about a tablespoon of the dough and flatten.
- Add your stuffed olive and wrap the dough around it. You might have to manipulate the dough a bit to get the while olive covered and the dough evenly dispersed. Once I get all the dough on the olive I roll them around in my hand. This helps to make the coating even.
- You can even make the cheese dough ahead of time. I make a few batches at a time and then freeze it. Then I just thaw it before I’m ready to use it for wafers, straws, or these amazing olives!
- Once you have your olives wrapped up, bake in the oven for 20 minutes on a parchment lined baking sheet.
- Cool for a few minutes before eating as they will be hot in the middle.
- If you are saving them for another time you can store in an air-tight container in the fridge or freezer. Just reheat a few minutes before serving.
If you liked this cheese recipe, try my Pimento Cheese Spread
or my Pimento Cheese Straws
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