Basic gildas—the Spanish Basque nation’s beloved pintxo—layer briny anchovy and olive with the intense warmth of a pickled guindilla pepper. In a Midwestern riff from Fabiola’s Spaghetti Home and Deli, the pepper is swapped out for the creamy, faintly peppery chunk of Almena, Wisconsin’s Treasure Cave Blue Cheese.
Featured in “It’s Not a Get together With out an Epic Quantity of Wisconsin Cheese” by Jacqueline Kehoe.
Yield: 20 items
Prepare dinner Time: 10 minutes
Components
- 20 pitted Castelvetrano or Cerignola olives
- 2 oz. Treasure Cave Blue Cheese, crumbled
- 20 olive oil-packed anchovy fillets, drained and patted dry
Directions
- Stuff every olive with blue cheese till there’s a little bit of cheese peeking out. Skewer every with a cocktail choose, then add an anchovy fillet, folding it into an s-shape and piercing it by means of the center. Serve chilly or at room temperature.
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