pesto-stuffed olives

Ingredients:

• 2 c frozen pesto
• 1 c small curd cottage cheese
• 100 jumbo pitted black olives

Preparation:

• combine pesto sauce and cottage or ricotta cheese in a food processor process until smooth cut a thin slice from each olive to stand upright spoon pesto mixture into a pastry bag, fitted with a 1/4-inch tip pipe into olives arrang
• e onto a serving platter serve slightly chilled or at room temperature