Prep 25 mins
Cook 0 mins
A popular cocktail nibble.
- 1 lb ripe brie cheese or 1 lb camembert cheese
- 36 small pimento stuffed olives or 36 small pitted black olives, about
- 1 cup pecans, toasted and finely chopped
- Remove rind from cheese.
- Pat olives dry.
- Shape about ½ tablespoon of cheese around each olive.
- Place nuts on a plate and roll each cheese ball in nuts to coat.
- Chill 1 hour before serving.
- Serve cold.