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Olive Pastries
1 jar (3 oz) pimiento-stuffed spanish olives (16 olives)
1 C shredded sharp cheddar cheese
1/2 C all-purpose flour
2 T butter, softened
1/4 t dried oregano
1/8 t cayenne pepper
1 t water
For the veggies
1 large bunch of lettuce
1 small zucchini
15 baby carrots
1 red bell pepper
1 yellow bell pepper
12 snow peas
20 large pitted black olives
12 in square cutting board or serving platter
Preheat oven to 400. Line plate with several paper towels. Drain green olives well, transfer to prepared plate to dry. In a food processor fitted with a metal blade, combine cheddar, flour, butter, oregano, and cayenne Pulse until coarsely combined, about 1 minute. With the processor running, add water through the feed tube; pulse until coarse crumbs form. Shape 1 T dough into a disk; place 1 olive onto dough. Wrap dough around olive, covering completely and pressing to seal. Transfer olives to a baking sheet. Repeat with remaining dough and Olives. Bake olives until pastry is golden, about 15 minutes. Turn off oven, let olives stand in oven with door ajar until ready to serve, no longer than 30 minutes
Center lettuce leaves on cutting board in the middle, forming a square. Cut zucchini into strips and to match the size of baby carrots. Stack half carrots in a square at 1 corner of lettuce, stack remaining carrots in opposite corner. Stack zucchini strips in 2 remaining corners. Cut two 2 1/2 in squares from red bell pepper, and yellow bell pepper. Cut pepper squares diagonally, then cut each triangle into strips. Arrange alternating triangles of pepper strips next to carrots and zucchini. Arrange 6 now peas in to triangle between pepper strips, repeat with bottom triangle. Place 10 black olives in the remaining triangle on 1 side, repeat on other side with remaining olives. Set warm baked olives in 4 rows of four in the center of platter, on lettuce. Serve immediately.
