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Name: Roasted Olives in Feta Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 pk (8 oz) cream cheese. NOT low; 3 tb Commerical Italian salad; 1/2 ts Coarse ground pepper; 1/2 lb Feta cheese; drained and; 1/2 ts Garlic chopped; 1 c Green pimento stuffed olives; 1 c Pitted black olives

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INGREDIENTS

3 pk (8 oz) cream cheese. NOT low
3 tb Commerical Italian salad
1/2 ts Coarse ground pepper
1/2 lb Feta cheese; drained and
1/2 ts Garlic ; chopped
1 c Green pimento stuffed olives
1 c Pitted black olives

Servings

INSTRUCTIONS

(this was the absolute HIT of our office party--gave out the recipe and everyone is making it for New Years.) Drain olives and toss with Italian salad dressing. Place olives in baking dish and roas olives for 25 minutes at 350 degrees. (Med hot oven) or until slightly charred. Cool and chop. In large bowl, mix and beat pepper, feta, cream cheese, garlic. Fold in olives. Line round, flat dish or pan with plastic wrap. (I used a round tuppeware container.) and firmly press cheese mixture into the dish. Smooth into a large cheese round. Fold ends of plastic wrap over all. Refrigerate for at least 4 hours, or until firm. Invert on plate, remove wrap and serve with crackers. You can also cut into four wedges and wrap each and give as gifts. Make 4 cups. Posted to Bakery-Shoppe Digest V1 #468 by Shelley Sparks on Dec 23, 1997

NOTES

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Roasted Olives in Feta Cheese

3 pk (8 oz) cream cheese. NOT low
3 tb Commerical Italian salad
1/2 ts Coarse ground pepper
1/2 lb Feta cheese; drained and
1/2 ts Garlic chopped
1 c Green pimento stuffed olives
1 c Pitted black olives

(this was the absolute HIT of our office party--gave out the recipe and  everyone is making it for New Years.)    Drain olives and toss with Italian salad dressing. Place olives in baking  dish and roas olives for 25 minutes at 350 degrees. (Med hot oven) or until  slightly charred. Cool and chop. In large bowl, mix and beat pepper, feta,  cream cheese, garlic. Fold in olives. Line round, flat dish or pan with  plastic wrap. (I used a round tuppeware container.) and firmly press cheese  mixture into the dish. Smooth into a large cheese round. Fold ends of  plastic wrap over all. Refrigerate for at least 4 hours, or until firm.  Invert on plate, remove wrap and serve with crackers. You can also cut into  four wedges and wrap each and give as gifts. Make 4 cups.    Posted to Bakery-Shoppe Digest V1 #468 by Shelley Sparks  <ssparks@mailbox.arn.net> on Dec 23, 1997

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Nutrition

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Serving Size: 1 Serving (363g)
Recipe Makes: 1 Servings

Calories: 159
Calories from Fat: 130 (82%)

Amt Per Serving		% DV

	Total Fat 14.4g	19 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 1172.6mg		40 %
Potassium 28.2mg		1 %
Total Carbohydrate 9.4g		3 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 4.8g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 159

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