|
Pesto Stuffed Olives | |||||
Course : Fruits Serves: 50 |
|
||||
Ingredients:
| |||||
Preparation / Directions:combine pesto sauce and ricotta cheese in a food processor process until smooth cut a thin slice from the bottom of each olive (so they will stand upright) spoon pesto mixture into a pastry bag, fitted with a 1/4-inch tip pipe into olives arrange onto a serving platter garnish with fresh basil leaves serve slightly chilled or at room temperature
| |||||
Nutritional Information:19 Calories (kcal); 2g Total Fat; (72% calories from fat); 1g Protein; 1g Carbohydrate; 2mg Cholesterol; 81mg Sodium | |||||