Cheddar Olive Balls
30 - 45 mins
1 cup (250 ml) Canadian Aged Cheddar, grated
4 tbsp (60 ml) unsalted butter, softened
1/2 cup (125 ml) flour
2 tbsp (30 ml) water
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) paprika
24 pimento-stuffed green olives, drained
Mix the cheese into the butter, then stir in the flour, water, salt and paprika to combine thoroughly.
Using about a teaspoon per olive, flatten the dough into a disk and wrap around an olive, pinching to seal completely.
Set on a baking sheet and continue with the remaining olives. At this point, the olive balls can be kept refrigerated until just before serving.