Melted brie in crust

1 Servings

Ingredients

Quantity Ingredient
1 Round or oval loaf; (about lb) day old french bread
½ cup Olive oil or melted butter
2 Cloves garlic; minced (or more if you love garlic like I do)
1 pounds Brie; Camerbert or St Andre Cheese (up to 1-1/2)

Directions

With a serrated knife, cut down through top of bread to leave a shell of about ½ 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 ½ inch-thick base in the bread shell. Make cuts about 1½ inches deep and 1 ½ 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 10-12 as an appetizer...but it disappears very fast.

FROM SUNSET MAGAZINE

Posted to recipelu-digest Volume 01 Number 424 by "Linda L. Dawson" <ldawson@...> on Dec 30, 1997

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