2 cups frozen pesto
1 cup small curd cottage cheese
100 jumbo pitted black olives
Servings: 50
Combine pesto sauce and cottage or ricotta cheese in a food processor. Process until smooth. Cut a thin slice from each olive to stand upright. Spoon pesto mixture into a pastry bag, fitted with a 1/4-inch tip. Pipe into olives. Arrange onto a serving platter. Serve slightly chilled or at room temperature.
Servings: 50
1 cup small curd cottage cheese
100 jumbo pitted black olives
Servings: 50
Combine pesto sauce and cottage or ricotta cheese in a food processor. Process until smooth. Cut a thin slice from each olive to stand upright. Spoon pesto mixture into a pastry bag, fitted with a 1/4-inch tip. Pipe into olives. Arrange onto a serving platter. Serve slightly chilled or at room temperature.
Servings: 50
Last edited by a moderator:
