Fried Original Blue-Stuffed Olives
1 ounce Point Reyes Original Blue
24 large pitted green olives, patted dry
Oil for frying (Canola or Peanut work well)
1 cup flour
1 large egg, beaten
½ cup panko
Stuff olives with Original Blue. (You can do this by rolling the cold cheese into small logs and stuffing into olives or by using a piping bag with tip.) Set up dredging station by putting flour, egg, and panko in three separate dishes. Roll stuffed olives in flour, then egg, then breadcrumbs to coat.
Heat fry oil in heavy pot to 350 degrees. Fry olives until golden brown, about 30 seconds. Transfer to paper towels using a slotted spoon. Serve warm. * Stuffed olives can be made a day ahead. Cover and chill until ready to fry. Fried olives can also be reheated on a sheet pan in a hot oven for a few minutes before serving, if needed.