Fried Original Blue-Stuffed Olives
Makes 24
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1 ounce Point Reyes Original Blue
24 large pitted green olives, patted dry
Oil for frying (Canola or Peanut work well)
1 cup flour
1 large egg, beaten
½ cup panko
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Stuff olives with Original Blue. (You can do this by rolling the cold cheese into small logs and stuffing into olives or by using a piping bag with tip.) Set up dredging station by putting flour, egg, and panko in three separate dishes. Roll stuffed olives in flour, then egg, then breadcrumbs to coat.
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Heat fry oil in heavy pot to 350 degrees. Fry olives until golden brown, about 30 seconds. Transfer to paper towels using a slotted spoon. Serve warm. * Stuffed olives can be made a day ahead. Cover and chill until ready to fry. Fried olives can also be reheated on a sheet pan in a hot oven for a few minutes before serving, if needed.
