This is an awesome little canapé that just requires 3 fixings and negligible time to plan. Cream Cheese Wrapped Olives are made with substantial mixed drink olives, yet can likewise be made with normal olives. I've made them with the two sizes and they are dependably a hit.

This tidbit meets up immediately, at that point refrigerated until you're prepared to serve. Directly before serving, cut the olives down the middle and mastermind on a plate, that is it!

Cream Cheese Wrapped Olives are travel cordial making them simple to take to supper gatherings or picnics. Also, how about we not overlook football season! Simple and tasty, it doesn't beat that, ENJOY!


Also try our recipe : Easy Paleo & Vegan Chocolate Pudding #diet #paleo

Ingredients :
  • 1 Jar large Olives the largest olives you can find in the grocery store
  • 1- eight ounce block of Cream Cheese room temperature
  • 1/2 cup crushed nuts crushed finely pecans, walnuts or almonds

Instructions :
  1. The best way that I can describe getting the cream cheese onto the olive is to envision someone making truffles. Dry the olives with a paper towel, with a knife slice a small portion of room temperature cream cheese and put it into the palm of your hand. Place the large olive on top of the cream cheese and wrap it around the olive. When its covered, shape it into a little football, making sure that the pimento is on one side so you know how to cut it, you want it cut in half not length wise.
  2. After it's covered, roll it in crushed nuts. Put the cream cheese wrapped and nut covered olives into the refrigerator so the cream cheese firms up. Slice when your ready to serve.
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