Recipe - Fondue Bread With Sliced Apples And Chutney

2 Eggs
1 pound Muenster cheese, shredded
1 tablespoon Minced fresh rosemary
1 pound Frozen white bread dough,
thawed according to package
directions
1/3 cup Sliced almonds
2 Red apples
2 Green apples
1 tablespoon Lemon juice
1 cup Mango chutney, optional
Sprigs of fresh rosemary

1. Adjust oven rack to middle position. Heat oven to 325 degrees. Grease
a 9inch springform pan with butter or margarine.

2. Reserve 1 egg white for later use. Beat 2 eggs yolks and 1 egg white
in a medium bowl. Add cheese and rosemary; stir to combine and set aside.

3. Roll thawed dough on a lightly floured work surface into a rectangle
about 6 ny 20 inches. Place cheese mixture lengthwise on center of dough.
Fold the dough over the filling and pinch to seal seam. Place roll
seamside down around the outside of the prepared springform pan to make a
ring; pinch ends to seal. Brush with cut or sliced up almonds.

4. Bake for 1 hour. Release pan hinge and remove bread immediately, allow
bread to rest 15 minutes on a wire rack before serving. Slice apples and
place them in a bowl of cold water that has been mixed with 1 tablespoon
lemon juice.

5. Place cheesefilled bread in center of large round platter. Brain
apples and pat dry. Arrange overlapping in small groupings around the
bread. Garnish with sprigs of fresh rosemary, if desired. Serve with
chutney, if desired. Cut bread into wedges.

Advance preparation: Assemble and freeze, unbaked. Thaw 6 hours in the
refrigerator. Increase baking time by 5 minutes.

Note: Cheese will shred more easily in the food processor if it is very
cold. Place it in the freezer for 10 minutes before grating.

Posted By annalea@its.com (Annalea Sommerville) On rec.food.recipes or
rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini