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Bias alert – I don’t like black olives and that is the dominant favor in these. Knowing the ingredients were stacked against me, I decided to be true to the recipe for a potion of the final product but took a bit of license with the rest. When it came time to add the olives I divided it in half and used black olives in one half and Kalamata olives in the other half. The black olive half was, as expected, overwhelmed with black olive funky flavor while the Kalamata olive half was much better.
The filling is only part of the equation with the outer layer bringing another flavor dimension to it. I used parsley and nuts to roll the balls in which makes them a lot less messy to eat in addition to adding another flavor/texture component. The parsley texture and taste was a bit off-putting but the nuts were a pleasant accompaniment adding some crunch to it that was needed.
Final score for my adapted recipe using Kalamata olives and pecans: 3.5 stars.
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