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Mixed Olive Appetizer
Perfect for Christmas parties, this no-cook olive appetizer is a stress-free way to deliciously showcase your seasonal spirit
1 Styrofoam cone (about 6″ high)
1⁄2 cup cream cheese, at room temperature
1⁄2 tsp.** herbes de Provence**
1⁄4 tsp. garlic salt
1 *yellow pepper, *seeded and cut in half
8 green Cerignola olives, pitted
3 cups assorted black and green olives, pitted
5 sprigs fresh rosemary
- Wrap cone with plastic wrap. In bowl, combine cream cheese, herbes de Provence and garlic salt until smooth. Spread 1 Tbs. cream cheese mixture onto bottom of cone; place on serving platter, pressing gently to secure. Cover cone with remaining cream cheese mixture. Chill 1 hr.
- Using small star-shaped cookie cutter, cut stars from yellow pepper. With toothpick, secure one star to top of cone.
- Using toothpicks, arrange Cerignola olives around base of cone. Attach remaining olives and stars to cone to cover. Insert rosemary sprigs into spaces between olives.
*Prep time: *30 min.
Total time: 30 min., plus chilling time
*Serves: *8
*Per serving: *Cal. 115 Pro. 1g Carb. 5g Fiber 1g Sug. 0g Chol. 16mg Sod. 811mg Total fat: 10g Sat. 3g Trans. 0
SOURCE: First for Women