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
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,
Yields
12 Servings
