Egg ’n’ Olive Cheese Spread

This little appy keeps in the fridge at least a week - and who doesn’t love a make-ahead appetizer when you’re expecting a crowd and have other dishes to prepare? This is one of Ron’s favorite snacks, Dollinks. A food processor makes very quick work of the grating and chopping, though we did it by hand, chatting as we worked.

Egg ’n’ Olive Cheese Spread:

1 lb. very sharp cheddar, grated

Two 14 oz. (424 mL) cans pitted black olives, drained and chopped

2 hard-cooked eggs, chopped (see Note)

½ c. extra-virgin olive oil

1 c. tomato paste

2-to-4 tbsp. finely chopped onion
3/4 tsp. lemon juice (optional)

Combine cheese, olives, and eggs in medium bowl. Add oil, tomato paste, onion, and lemon juice, if desired. Cover and refrigerate several hours to let flavors blend. Serve with crackers or Crostini. (see Note)

Note: See Index for How to Hard-Cook Eggs and also for How to Make Crostini. 

Hard-cook eggs

Peel and chop them

Add aged, grated cheese

Add tomato paste and olive oil

Add two cans of pitted black olives

Chop them, too. Add a little onion, mix it all gently, and ...

After a few hours in the refrigerator, it's ready for the table!