Feta-stuffed Olives

“Santa himself discovered this nibble while visiting the Mediterranean. He’s the one who turned me on to it!” 30 jumbo pitted olives 4 oz. cream cheese, at room temperature 1/2 cup crumbled feta cheese 2 Tbs. milk 1/2 tsp. pepper 2 Tbs. chopped pecans, toasted 2 Tbs. extra-virgin olive oil Smoked paprika, optional

Slightly trim round end of each olive so it stands upright. In small bowl, on medium speed, beat cheeses, milk and pepper until smooth.

Transfer mixture to plastic sandwich bag; snip hole in one corner. Pipe mixture into hole of each olive; top with pecans.

Place stuffed olives on serving platter. Drizzle with oil. If desired, garnish with smoked paprika. Makes 30 olives.