The submitter of this recipe says this, "my mother always served these as an hors d'oeuvre at our barbecues".
Olive Cheese Balls
2 6oz. cans pitted black olives, drained (about 1 cup)
1 8oz. pk. cream cheese, softened
4oz. Gorgonzola cheese
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup thinly sliced scallions
1/2 cup fresh parsley leaves, chopped fine
1/4 cup walnuts, ground fine in a food processor
1. In a food processor blend olives coarse and transfer to a bowl.
2. In food processor combine cheese and butter until smooth and stir into olives. Add scallions and parsley and chill mixture, covered.
3. Form 1/2 tsp. of cheese mixture into balls and coat with walnuts. Makes about 130 balls.
Source: Gourmet mag. 5/94-Gary L. Venturi-Ukiah, California
Olive Cheese Balls
2 6oz. cans pitted black olives, drained (about 1 cup)
1 8oz. pk. cream cheese, softened
4oz. Gorgonzola cheese
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup thinly sliced scallions
1/2 cup fresh parsley leaves, chopped fine
1/4 cup walnuts, ground fine in a food processor
1. In a food processor blend olives coarse and transfer to a bowl.
2. In food processor combine cheese and butter until smooth and stir into olives. Add scallions and parsley and chill mixture, covered.
3. Form 1/2 tsp. of cheese mixture into balls and coat with walnuts. Makes about 130 balls.
Source: Gourmet mag. 5/94-Gary L. Venturi-Ukiah, California