Cream Cheese And Olive Biscuits With Olive Parsley Spread Food

OLIVE BISCUITS

Steps:

• Preheat the oven to 475 degrees F. Position an oven rack so it is in the top third of the oven.
• Add the flour, baking powder and salt to a medium bowl and whisk to combine. Stir in the olives. Using your fingers or a fork, cut the mascarpone into the flour mixture until it resembles small pebbles in the flour. Add the buttermilk and gently mix until a rough dough is formed. (Do not overmix.) Pour the mixture onto a lightly floured surface and gently gather into a 1-inch-thick square. Using a 2-inch round biscuit cutter, cut as many rounds as your square will allow. Gather the scraps once, reform and cut a few more. (You will have about 12 biscuits.) Place on a small rimmed baking sheet so that the biscuits touch each other. Bake in the top third of the oven until light golden brown and cooked through, 15 to 20 minutes. Serve with orange marmalade and softened salted butter on the side, if using.

CREAM CHEESE-AND-OLIVE BISCUITS WITH OLIVE-PARSLEY SPREAD

Steps:

• Pulse first 4 ingredients in a food processor 3 to 4 times or until combined.
• Turn dough out onto a lightly floured surface. Pat dough to a 1/2-inch thickness; cut with a 2-inch fluted cutter. Place on ungreased baking sheets.
• Bake biscuits at 425° for 10 minutes or until golden.
• Pulse kalamata olives and next 6 ingredients in a food processor until combined.
• Split biscuits in half, and spread cut sides evenly with goat cheese; top with olive mixture.
• Note: To make ahead, bake biscuits as directed. Cool completely on baking sheets on wire racks. Cover and freeze until firm. Place biscuits into zip-top plastic freezer bags; freeze up to 2 weeks. Remove from freezer; place on baking sheets, and let stand 30 minutes. Bake at 325° for 7 to 10 minutes. Prepare olive-parsley mixture as directed. Place in an airtight container; freeze up to 2 weeks. Thaw in refrigerator 24 hours. Stir before serving.

EASY OLIVE SPREAD

Steps:

• Mix cream cheese spread and olives; cover.
• Refrigerate 1 hour. Serve as a spread with the crackers.

CREAM CHEESE AND OLIVE PARTY SANDWICHES

Steps:

• Let cream cheese soften to room temperature.
• In a bowl mix cream cheese with mayonnaise.
• Add chopped olives and mix well.
• Spread mixture onto 6 bread slices and top with remaining 6 bread slices to make sandwiches. Cut crust edges off and slice each sandwich into quarters.

I LOVE OLIVES AND CREAM CHEESE SPREAD

Steps:

• Mix well and chill for a minimum of 2 hours (overnight is best).
• Serve with crackers or crispinis -- OR --
• Use it as a spread on cold-cut or deli sandwiches.