Feta-Stuffed Olive Tapas
These little morsels are bursting with salty, savory flavor.
- 30 blanched almonds
- 1 4 ounce package crumbled feta cheese
- ½ onion minced
- 3 cloves garlic minced
- 1 tablespoon extra-virgin olive oil
- 30 green olives pitted
In a skillet over medium heat, toast the almonds. Stir them constantly until they're lightly browned, about 3 minutes. Give the almonds 15 minutes to cool.
Combine the feta, onion, and garlic in a small bowl, then add in the olive oil and mix into a smooth paste.
Spoon some of the paste into each olive, then stick an almond inside. If an almond's too big to stick into an olive, cut the almond in half. Let the olives chill in the fridge for at least 8 hours or overnight. Stick toothpicks into the olives and serve.