Directions

1. In a container, place olives, olive brine, lemon juice, gin and dry vermouth. Shake well and marinate in the fridge for an hour up to overnight.
2. Strain olives from liquid and reserve both in separate containers.
3. In a small bowl, combine lemon zest, sugar and half a tablespoon kosher salt with your hands, releasing oils of zest into sugar until the two become one. Set aside.
4. In a medium bowl with a hand mixer on medium speed, beat together Treasure Cave Crumbled Blue Cheese, cream cheese, creme fraiche, a quarter cup of brining liquid, salt and pepper until smooth, about 2-3 minutes.
5. Fold in infused olives.
6. Transfer mixture to a martini glass or serving vessel of choice.
7. Top with an even layer of lemon sugar.
8. Carefully brûlée until a crust forms and begins to bubble.
9. Serve with crackers of choice and if desired, garnish with skewered Treasure Cave blue cheese olives.