Nduja & Cream Cheese Stuffed Olives
Ideal with 2010 Malbec
1 can jumbo black olives, halved
4 oz. cream cheese
1 tspn. enhanced Nduja (see preparation below)
To prepare enhanced Nduja:
1 jar Nduja (a spreadable salami; we get ours from Buona Tavola restaurant in Paso Robles)
1 Tbsp shallot
1 Tbsp 2010 Malbec
1 tomato, diced
2 cloves garlic
1 Tbsp olive oil
1 Tbsp italian seasoning
Cook all ingredients in a small skillet until liquid is absorbed.
To prepare cheese stuffing:
Mix cream cheese & one heaping tablespoon of enhanced Nduja in food processor. Refrigerate for three to four hours. Pipe onto olive halves & serve. Yields about 70 olives.