Brie-Wrapped Olives

• 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

1. Remove rind from cheese.
2. Pat olives dry.
3. Shape about 1/2 tablespoon of cheese around each olive.
4. Place nuts on a plate and roll each cheese ball in nuts to coat.
5. Chill 1 hour before serving.
6. Serve cold.

brie cheese, pimento, pecans

Taken from www.food.com/recipe/brie-wrapped-olives-70122 (may not work)