Talk about adding some wow-factor for your Easter brunch party! Recipe by Helen Dollaghan, from the Sept. 16, 1979 edition of The Denver Post. If you can’t find dried beef, use crumbled crispy bacon.
Ingredients
1 package (8 ounces) cream cheese
1 package (3 ounces) dried beef, finely chopped, or 6 slices bacon, cooked until crispy and crumbled
1 grapefruit
Stuffed olives
Directions
Cut cream cheese into 24 squares. Shape each square into a ball. Roll balls in chopped, dried beef or crumbled bacon, pressing beef into balls so they are generously coated with it. Spear balls with wooden picks. Insert picks into grapefruit. Stick an olive on the end of each pick above ball.
Place grapefruit on a lacy paper napkin or saucer and let guests help themselves.
