Cream Cheese-and-Olive Biscuits With Olive-Parsley Spread
Cream Cheese-and-Olive Biscuits With Olive-Parsley Spread might be just the hor d'oeuvre you are searching for. One portion of this dish contains about 1g of protein, 6g of fat, and From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a vegetarian diet.
Pulse first 4 ingredients in a food pro-cessor 3 to 4 times or until combined.
Turn dough out onto a lightly floured surface. Pat dough to a 1/2-inch thickness; cut with a 2-inch fluted cutter.
Place on ungreased baking sheets.
Bake biscuits at 425 for 10 minutes or until golden.
Pulse kalamata olives and next 6 ingredients in a food processor until combined.
Split biscuits in half, and spread cut sides evenly with goat cheese; top with olive mixture.
Note: To make ahead, bake biscuits as directed. Cool completely on baking sheets on wire racks. Cover and freeze until firm.
Place biscuits into zip-top plastic freezer bags; freeze up to 2 weeks.
Remove from freezer; place on baking sheets, and let stand 30 minutes.
Bake at 325 for 7 to 10 minutes. Prepare olive-parsley mixture as directed.
Place in an airtight container; freeze up to 2 weeks. Thaw in refrigerator 24 hours. Stir before serving.