| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Appetizer |
12 |
Servings |
INGREDIENTS
| 1 |
|
(14-oz) ripe Brie cheese |
| 1/2 |
c |
Butter; softened |
| 2 |
ts |
Prepared chopped garlic |
| 1/3 |
c |
Finely chopped walnuts |
| 1/3 |
c |
Finely chopped ripe olives |
| 2 |
tb |
Finely chopped fresh basil leaves -or- |
| 2 |
ts |
Dried basil |
INSTRUCTIONS
Carefully cut well chilled Brie into halves, horizontally; set aside. In a
small bowl, cream butter and garlic. Mix in the walnuts, olives and basil;
blend thoroughly. Spread evenly on cut side of one of the brie halves. Top
with the other half, cut side down. Press together lightly; wrap and chill.
Bring to room temperature before serving. Makes 12 appetizer servings.
MILITARY FAMILY MAGAZINE
JANUARY 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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