1 cup cream cheese
1 cup soft goat cheese
1 cup grated parmesan cheese
Salt and freshly ground pepper, to taste
1 can pitted green olives, large
2 cups flour
3 eggs, lightly beaten with 2 tablespoons of milk
2 cups bread crumbs
1 bulb of garlic, roasted
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 egg yolk
1 cup vegetable oil
Dash of dry vermouth
1 tablespoon Stolichnaya vodka
Mix the cheeses together in a food processor and season with salt and pepper. Fill a piping bag, fitted with a small tip, with the cheese mixture. Stuff the olives one by one with the cheese mixture. Toss the stuffed olives with flour to coat. Then toss the floured olives in the egg and milk mixture and then the bread crumbs. (It helps to do this in small batches.) Set the olives on a tray and let them firm up in the refrigerator for half an hour. Wrap a bulb of garlic with tin foil and roast in a 350-degree oven for 45 minutes or until soft. Cut the bulb in half and squeeze out the garlic pulp into a food processor. To the garlic pulp, add mustard, vinegar and egg yolk. While the food processor is running, drizzle the vegetable oil to create an emulsion and season with salt and pepper. Add vermouth and vodka to taste. Using a countertop deep fryer set to 350 degrees, deep fry the olives until golden brown. Place a dollop of the aioli at the bottom of a baby martini glass. Skewer 2 fried olives with a toothpick and set on top of the aioli. Serves 12.
