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Blue Cheese Olive ‘Gildas’
Try this riff on Spain’s classic pintxo, by way of Wisconsin.
- Makes
20 pieces
- Time
10 minutes
Classic gildas—the Spanish Basque country’s beloved pintxo—layer briny anchovy and olive with the bright heat of a pickled guindilla pepper. In a Midwestern riff from Fabiola’s Spaghetti House and Deli, the pepper is swapped out for the creamy, faintly peppery bite of Almena, Wisconsin’s Treasure Cave Blue Cheese.
Featured in “It’s Not a Party Without an Epic Amount of Wisconsin Cheese” by Jacqueline Kehoe.
Ingredients
- 20 pitted Castelvetrano or Cerignola olives
- 2 oz. Treasure Cave Blue Cheese, crumbled
- 20 olive oil-packed anchovy fillets, drained and patted dry
Instructions
Step 1
Stuff each olive with blue cheese until there’s a bit of cheese peeking out. Skewer each with a cocktail pick, then add an anchovy fillet, folding it into an s-shape and piercing it through the middle. Serve cold or at room temperature.
- Stuff each olive with blue cheese until there’s a bit of cheese peeking out. Skewer each with a cocktail pick, then add an anchovy fillet, folding it into an s-shape and piercing it through the middle. Serve cold or at room temperature.
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