Spanish Cheeses Celery Sticks And Olives Recipes

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LINDA'S RANCH AND OLIVE STUFFED CELERY



Linda's Ranch and Olive Stuffed Celery image

I created this recipe along with another I just posted a few years ago for Thanksgiving. These tasty appetizers go well anytime, but a must on my Thanksgiving and Christmas table! YUMMO!

Provided by Lindas Busy Kitchen

Categories     Cheese

Time 15m

Yield 24 serving(s)

Number Of Ingredients 5

8 celery ribs, cleaned (dried well-very important)
2 (8 ounce) packages cream cheese, room temperature
1 -2 tablespoon milk, as needed
1 (1 1/4 ounce) packet hidden valley dry ranch dip mix
10 green olives, diced very small

Steps:

  • Wash celery. Dry well with a paper towel (very important).
  • Cut into 3" pieces, and set aside.
  • Put cream cheeses into a glass bowl. Put in microwave for 45 secs., until soft.
  • Add enough milk to get creamy texture, starting with 1 T. and adding more if needed.
  • Add Ranch dip mix, diced green olives, and add to all. Mix well.
  • Stuff celery with cream cheese mixture.
  • Wrap, and put in refrigerator for at least 1 hours.

Nutrition Facts : Calories 68.9, Fat 6.7, SaturatedFat 3.7, Cholesterol 20.9, Sodium 89.3, Carbohydrate 1.2, Fiber 0.2, Sugar 0.9, Protein 1.2

CHARRED SPANISH HAM AND CHEESE MELTS AND "HOT" OLIVES WITH HERBS AND SPICES



Charred Spanish Ham and Cheese Melts and

Rachael's note: Serrano ham is similar to prosciutto and available at deli counter or in pre-sliced packages near the deli. If you can't find it, go for the prosciutto. Preheat grill pan or outdoor grill to medium-high. Manchego is the most commonly found Spanish import cheese in markets today. Look for it with the imported cheeses offered in your market. Look for giardiniera (hot veggies salad) at the salad bar station in your market or, in jars on international foods aisle.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

8 slices crusty bread from a good-sized loaf, 1/2-inch thick, at least 5 inches across and 3 inches wide
1/3 pound thinly slices serrano ham
1/3 to 1/2 pound manchego, thinly sliced with sharp knife or cheese plane
1 cup hot pickled vegetable salad of cauliflower, carrots, celery and hot peppers (giardiniera) drained,
1/2 cup sweet pickled red pepper relish or sweet pickle relish
2 cups mixed good quality olives
2 tablespoons fresh thyme leaves, finely chopped
1 tablespoon lemon zest
1 teaspoon cumin seeds
1 teaspoon red pepper flakes
Extra-virgin olive oil, for drizzling

Steps:

  • Layer serrano and cheese in equal amounts on 4 slices of bread. Grind the hot pickled vegetables and the sweet pickle relish in food processor and pulse chop to make a relish. Spread the relish evenly on sandwich tops and set into place.
  • Place olives in a foil pouch and season with thyme, lemon zest, cumin seeds and red pepper flakes. Drizzle with extra-virgin olive oil and seal the pouch. Place pouch on grill and cook a few minutes on each side to heat the olives, herb and spices.
  • Preheat grill or grill pan to medium high.
  • Place sandwiches on grill and weight down with heavy skillet or a brick covered in foil. Char and heat the sandwiches through, about 2 to 3 minutes on each side.
  • Cut sammies in half and serve with "Hot" Olives alongside.

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