Baked Cheddar Cheese Olives Gourmet Magazine Yield: about 24 1 cup shredded sharp Cheddar cheese 2 Tbsp. butter ½ cup flour dash of cayenne 24 large pimento stuffed olives Work together Cheddar cheese and butter. Add ½ cup flour and the cayenne and work the mixture until it is well blended. Drop from a teaspoon onto wax paper and wrap or mold each mound around a large pimento stuffed olive, covering the olive completely. Arrange the wrapped olives on a baking sheet and bake them in a hot oven, 400o, for about 15 minutes, or until the pastry is baked through. Serve the olives hot as an hor d'oeuvre.

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