Stuffed Olives Wrapped In Bacon
Serving Size / Yield
- 20 large olives with pimentos
- 2 tbsp brine from olives
- 2 oz goat cheese
- ½ lemon, zested and juiced
- 1 bag of bacon
- 1 bag of toothpicks
Use a paring knife to remove the pimentos from the olives. Next, finely chop the leftover pimentos.
Add the pimentos to a bowl with goat cheese, lemon zest and juice. Add brine while mixing the ingredients together until mixture is a creamy texture.
Place mixture into a ziplock back to use for piping later. Create a larger hole on the pitted side of the olive using your paring knife. Cut the tip of the zipock bag and pipe the mixture into the olive.
Thinly slice 10 pieces of bacon and cook until done, but not until crispy. Wrap the bacon pieces around the olives and keep in place with a toothpick.