Yield: Makes 24 Servings
Source: Bon Appétit: photo: Eva Kolenko
Pre-dinner snacks serve two purposes: They should be salty enough to encourage cocktail drinking but have enough heft to temper the alcohol’s effects. These deliver on both fronts.
2 ounces fresh goat cheese, room temperature
2 tablespoons finely grated Parmesan
1 tablespoon finely chopped tender herbs (such as thyme, chives, marjoram, and/or parsley)
1 small garlic clove, finely grated
1 teaspoon fresh lemon juice
Kosher salt, freshly ground pepper
24 pitted Cerignola or other large green olives
3 sprigs thyme
2 dried red chiles (such as chiles de árbol)
2 wide strips lemon zest
½ cup olive oil
Mix goat cheese, Parmesan, herbs, garlic, and lemon juice in a small bowl; season with salt and pepper. Transfer to a pastry bag fitted with a small round tip (or use a resealable plastic bag and snip one corner of bag open with scissors). Pipe mixture into olives.
Place olives, thyme sprigs, chiles, and lemon zest in a shallow dish and pour oil over top.
Do Ahead: Olives can be marinated 4 days ahead. Cover and chill. Bring to room temperature before serving.
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