1 can (6 ounces) Green Ripe Olives, drained
2 ounces Brie
1/4 cup flour
1 cup panko breadcrumbs
1 to 2 tablespoons olive oil, for drizzle
Preheat oven to 475 degree F. Line a baking sheet with foil or silpat, set aside.
In a small shallow dish, slightly whisk the egg. Set aside. Place the panko breadcrumbs in another shallow dish, set aside.
Stuffing a small piece of cheese into each olive. Dust the stuffed olives with flour. Roll them around to make sure they are all covered. Shake off excess flour and dip them into the whisked egg. Then, coat them in the panko breadcrumbs. Place them on the prepared baking sheet 1/2-inch apart.
Drizzle the olive oil on top of the stuffed olives and bake for 12 to 15 minutes, or until golden brown. Thread them on cocktail skewers or place them on a small plate to serve. Wait until they are slightly cool down before serving.