Recipe - Ripe Olive Canapes

1 (14oz) ripe Brie cheese
One half cup Butter; softened
2 teaspoon Prepared chopped garlic
1/3 cup Finely chopped walnuts
1/3 cup Finely chopped ripe olives
2 tablespoon Finely chopped fresh basil
leaves or
2 teaspoon 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

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