Cheese Stuffed Olives and Waffles Are Awful Good
I’ve had to get a little creative with my snacks lately. Instead of running to the store whenever the urge arises, I should be content with what I have at home. Last night I had to settle for six olives and a few slices of gruyere.
I could just eat them as they were, cold and dull, but why? Why would I do this when I can make the olives warm and lightly roasted and the cheese melted and lacy? Why would I do this when I have a waffle maker and can turn them into a beautiful salty snack perfect for a snack during cocktail hour?
Was hesitant, cheese stuffed olives are not pretty appetizers, but they are delicious appetizers. The waffle maker grinds and heats the olives , forming nice little browned patches and ridges, while the cheese melts, ironing it until crispy.
You can fry any olives stuffed with cheese, but I prefer large green olives (like Castelvetrano) stuffed with fairly hard, but not crumbly cheese. Simply cut the cheese into cubes small enough to fit inside the pitted olive oil, then waffle it for 45-60 seconds using your waffle iron’s maximum setting. Remove it and enjoy a super sweet, crunchy, slightly fried, perfect snack, preferably with an aperitif of some sort.