While this recipe is definitely a go-to appetizer, I also love making them as a snack to keep around the house. Sometimes you want something a little more grown-up than chips, and these cream cheese wrapped olives hit the spot. Anyone can make these, so don’t worry about how you’ll get the cheese on the olives. It sounds a little strange, but in practice it’s actually quite easy. Kids can help make these if you want, and if you can keep them from eating them as you go! Thanks again to Bunny’s Warm Oven for sharing such a tasty and fast appetizer.

 

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

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.

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 in half, not lengthwise, when you’re ready to serve.

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Quick tip: When you wrap the olive, make sure that the pimento is visible on one side so you know how to cut it (in half not length wise).

Recipe and image courtesy of Bunny’s Warm Oven