Posted by: acooksca | 08/09/2009

Jack and Martini Olive Coins

If there ever was a versatile cheese it is Monterey Jack, in all its many flavors and versions. Although they

Jack and Martini Olive Coins

Jack and Martini Olive Coins

may be most familiar to us, supermarket Jacks are industrially produced and lack the rich flavor and smooth texture of hand made Jack Cheese. Small batch artisan cheese, such as Jacks from Vella Cheese Company (see the article above) have better melt-ability and add a dairy richness to recipes.

In this recipe you can use any favorite Jack Cheese or a combination. We use a blend of Vella’s Bear Flag Brand Jalapeño Jack for a kick and their Dry Jack for a fuller flavor. These are quick to make, luscious little mouthfuls designed to accent cocktails such as martinis.

8 large pimento stuffed green olives
¼ cup (4 tablespoons) butter, room temperature
8 ounces coarsely grated Jack cheese
½ teaspoon dry mustard
½ teaspoon paprika
½ teaspoon salt
½ teaspoon Worcestershire sauce
½ cup plus 2 tablespoon flour

Preheat the oven to 350 degrees.
In a food processor coarsely chop the olives. Add all other ingredients and process just until a dough forms and it begins to ride on the top of the processor blade (about 10 seconds). Pinch off teaspoons of dough and roll into small balls. Place on ungreased baking sheet. Press with the tines of a fork to flatten slightly. Bake 20 minutes to a golden center and edges just beginning to brown. Cool 5 minutes to firm before serving.

Coins can be kept up to a week in an airtight container.

Yield about 20

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