Recipe - Melted Brie In Crust

1 Round or oval loaf; (about
lb) day old french bread
One half cup Olive oil or melted butter
2 Cloves garlic; minced (or
more if you love garlic
like I do)
1 pound Brie; Camerbert or St Andre
Cheese (up to 11/2)

With a serrated knife, cut down through top of bread to leave a shell of
about One half inch think on sides. Do not cut through bottom crust. Slide your
fingers down alongside the center of the loaf and pull free the bread in a
single piece, leaving a One half inchthick base in the bread shell. Make cuts
about 1 One half inches deep and 1 One half inches apart on the rim of the bread.

Mix the oil and garlic and bush the inside of the shell with about 3
tablespoons of oil. Also cut in to slices the large piece of bread you
removed from the center and brush the slices with the remaining oil.

Cut up the cheese, either with or without the rind, so it will fit in the
bread shell.

Put the filled bread shell and the bread slices on a 10 x 15 inch pan and
bake in a 350 degree oven (preheated) for about 10 minutes...remove bread
slices and continue baking the filled bread shell until the cheese is
melted...about 10 more minutes. Serve the cheese in crust on a serving
board along with the toasted bread slices. I add additional toasted bread
slices. It is supposed to serve 1012 as an appetizer...but it disappears
very fast.

FROM SUNSET MAGAZINE

Posted to recipeludigest Volume 01 Number 424 by "Linda L. Dawson"
ldawson@edcc.edu on Dec 30, 1997