Ricotta
Stuffed Olives
An easy but attractive canapé - you could use any form of soft cheese,
such as cottage cheese or Philadelphia.
100 large pitted black olives
250 g ricotta cheese
2 tbsp pesto (or more to taste)
1. Combine pesto and ricotta cheese in a food processor and process until
smooth.
Spoon mixture into a piping bag, fitted with a 5mm tip.
2. Cut a thin slice from each olive so that it stands upright.
Pipe cheese mixture into olives and arrange on a serving plate. Serve slightly
chilled.
Real generosity is doing something nice for someone who'll never
find out.
- Frank A. Clark