Our fumé Valentine’s Day menu starts off with hot cheesy bites with a mild kick. Adapted from New York Times Cooking, these simple but delicious canapés will delight the senses and get the party started. Try to resist the urge to eat all 50 in a single sitting so you can enjoy the rest of the feast of love!

Makes

• 50 olives with total THC of 14.42 mg or .29 mg/olive or 1.45 mg per 5 olives
• If yours is a party of one or two, you can freeze any leftover infused dough for your next party.

Equipment

• Rolling pin
• Cookie sheet

Ingredients

• 7.5 TBSP (1 stick) unsalted butter, softened
• ½ TBSP fumé-infused cannabutter
• 8 OUNCES (2 CUPS)  grated extra-sharp Cheddar cheese
• 1 ½ CUPS unsifted all-purpose flour
• ⅛ TSP kosher salt
• ¼ TSP ground cayenne
• Dash of Worcestershire sauce
• 1 large egg
• 50 small pimento-stuffed cocktail olives, drained and patted dry

Directions

• Heat the oven to 350°F. 
• Beat the butter and cannabutter until creamy in a large mixing bowl, add the cheese and mix well. 
• Stir in the flour, salt, cayenne, and Worcestershire and mix until smooth. 
• Beat the egg with 2 tablespoons of cold water. Add to the dough and mix just until incorporated. 
• Refrigerate for 30 minutes.
• Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. 
• Place it on an ungreased cookie sheet. 
• Repeat with the remaining dough and olives. 
• Bake until the dough sets, about 15 minutes. 
• Serve hot.