Sunday, January 29, 2012

A Quick and Healthy Amuse Bouche—Baked Stuffed Green Olives

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An amuse bouche is a single, bite-sized hors d’œuvre.  Amuse-bouches are different from appetizers in that they are not ordered from a menu, but, when served, are done so according to the chef's selection alone.  The term is French, literally translated to "mouth amuser".  These Baked Stuffed Green Olives certainly are mouth amusers!  Winking smile

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My Baby Girl adores olives... any kind of olives.  Whenever I open the door of the refrigerator or kitchen pantry, she always spots a can or a jar of olives and asks for some.  Of course, I’m more than happy to serve her some and enjoy a few with her together.  Smile  They are such a healthy and tasty snacks.

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These Baked Stuffed Green Olives are super simple to prepare and take this healthy treat to a whole new level!  To continue with the healthy trends, I bake them in the oven instead of frying.  With the panko coating, they are super crunchy and you can’t tell that they are baked and not fried!  Let them slightly cool down before biting into one.  You can feel the burst of the juicy and salty olive along with its wonderful aroma.  Then comes the gooey melted cheese in the center.  I truly enjoy the different texture in each layers of these stuffed olives.  They are the perfect small bites before a meal, or, you can serve them as appetizers on the game days and gatherings.   

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You can use any semi-soft cheese that you like. Feel free to try out the recipe with different kind of cheese that your family loves.

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Baked Stuffed Green Olives (Printable Recipe)


1 can (6 ounces) green ripe oives, drained
2 ounces Brie, or any semi-soft cheese
1/4 cup flour
1 egg
1 cup panko breadcrumbs
1 to 2 tablespoons olive oil, for drizzle

Preheat oven to 475 degree F.  Line a baking sheet with foil or silpat, set aside.

In a small shallow dish, slightly whisk the egg. Set aside.  Place the panko breadcrumbs in another shallow dish, set aside.

Stuffing a small piece of cheese into each olive.  Dust the stuffed olives with flour.  Roll them around to make sure they are all covered.  Shake off excess flour and dip them into the whisked egg.  Then, coat them in the panko breadcrumbs.  Place them on the prepared baking sheet 1/2-inch apart.

Drizzle the olive oil on top of the stuffed olives and bake for 12 to 15 minutes, or until golden brown.  Thread them on cocktail skewers or place them on a small plate to serve.  Wait until they are slightly cool down before serving.


29 comments:

  1. They sound great! Lovin' the close-up pic too:@)

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    1. Thank you, Dear. Hope you'll give them a try. :) Have a beautiful week ahead of you.

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  2. I would devour every one of these savory olive treats! What a great idea for a Super Bowl party or any party for that matter!

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    1. Oh yeah, they "disappeared" in no time! :) So perfect for parties.

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  3. These look so delicious. I love the green olive and brie combination. Sounds perfect.

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    1. Thank you so much for your sweet comment, Lora. They are one of my favorite appetizers and afternoon treats now! :)

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  4. Emmm interesting dish. I have never try green olive with brie before. But yours look good.

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    1. Thank you, Ellena. Yeah, I love trying new things! And the green olives and brie combo is surprisingly wonderful. :)

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  5. I know my boyfriend would love that! He adores olives :) They look amazing!

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    1. Thanks you! Let me know how they turn out if you try the recipe. :) Have a wonderful week ahead of you!

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  6. I generally like black olives better than green, but these look good. I took a peek at the originals, and yours looked way better! Good job Amy!

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    1. Thank you so much for your sweet comment. You can definitely substitute these with the black ones! I love them both but I just use whatever I had on hand. ;)

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  7. This looks like something I would love! Great pics.

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    1. Thank you so much. Yes, definitely give these a try! :) Have a wonderful day.

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  8. Amy, these really sound delicious and I love how easy they are to do. I am new to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary.

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    1. Thank you so much, Mary. Oh yeah, these are the easiest appetizer! Thank you for stopping by and hope you'll be back soon. Take care and have a wonderful week!

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  9. I'm still trying to "enjoy" olives. I eat olives but I won't buy it unless we have parties (so not for myself, in a way). I want to try making this way. I have a feeling that I might fall in love with olives...looks so good!!!

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    1. I used to be like you. I only started to love olives since a few years ago. Maybe when you found a way to prepare them, or found the kind of olive you like, that might change your whole olive experience. :)

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  10. My hubby adores olives too... I am sure this will be a hit once I serve this. Tanks for a great recipe!

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    1. Thank you so much. Let me know how you and your family like them. :) Have a beautiful day.

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  11. This is such a great idea! So many ways you could take this, thanks for sharing!

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    1. You're welcome and thank you for stopping by and leaving your comment. Yes, you can make all kinds of variations on these tasty morsels! :) Have a wonderful day.

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  12. These are such a wonderful idea – they look delicious! I'm definitely bookmarking this recipe, I can't wait to try it!

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  13. OMG, these look addicting. I fell in love with fried olives on a trip to Spain. But baked ones mean I can indulge with a whole lot less guilt. ;)

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  14. I always wondered what amuse bouche stood for, i guess not enough to actually warrant looking it up myself though haha. These fried olives look amaaazing! I don't know why I haven't heard of them before, I love olives!

    ~Michelle

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  15. Simple and delicious recipe. Must try this at home!  

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    1. Thank you, Tracy. Hope you like the recipe. Let me know how they turn out if you tried. :)

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  16. Yeah, they didn't work for me. I'm dissapointed because I was so eager to try this recipe, but the cheese melted out and the salty taste was too strong.

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    1. So sorry that happened. I guess because the coating wasn't covered the olive good enough to cause the cheese melted out? Cos mine came out okay. I hope other recipes on the blog work out better for you. :) Thanks for trying and leaving your feedback though.

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