Olive cheese tarts are the perfect impromptu party snack.
They're cheesey. They're salty. They're spicy. And you can make a batch to keep in the freezer and just pop in the oven whenever a friend or neighbor shows up.
Or... you know... when you get a craving for something cheesy and salty and spicy.
The recipe comes from Husband's Grandma. His family still makes these every Christmas.
Here's what you'll need:
2 cups finely grated cheddar cheese
1/2 cup softened unsalted butter
1 cup sifted flour [I used gluten-free!]
1/2 teaspoon salt
1 teaspoon paprika [or more]
1 teaspoon hot sauce [or more]
about 36 pimento-stuffed olives
Start by mixing everything except for the olives, forming a crumbly dough.
Wrap each olive in about a teaspoon of the dough, making sure to cover completely.
Freeze the tarts. You can store them for... well until you eat them all. It probably will be before they go bad. Trust me.
Bake at 350F for about 15 minutes - no need to defrost before putting in the oven.
Serve with a dirty martini, a cold beer, or even a Coke.