Give your cheese appetizers an extra special twist with these fried olives.
Ingredient
150g tub e fresco olives stuffed with feta
2 tbsp Coles plain white flour
1 Coles free range egg, lightly beaten
3/4 cup dry breadcrumbs
150g blue cheese
200g Tasmanian Heritage signature camembert
200g King Island dairy double brie
200g twiggy sticks (from the deli)
Water crackers, to serve
1/2 cup vegetable oil, for frying
Direction
Drain olives and pat dry with paper towel.
Place flour, egg and breadcrumbs on separate plates. Dust each olive in flour, shaking off excess. Lightly dip in egg and roll in breadcrumbs to evenly coat. Place on a baking tray and refrigerate for 30 mins.
Meanwhile, arrange blue cheese, camembert, brie, salami sticks and crackers on a serving platter.
Heat oil in a large frying pan on high. Cook olives, in batches, for 2-3 mins, or until crisp and golden. Serve olives with cheese platter.
