Title: Glazed Almond Brie
Categories: Appetizer Cheese
Yield: 16 Servings

1		Wheel imported Brie cheese * well chilled
2	tb	Confectioners' sugar
1/2	c	Sliced unblanched almonds
		Red & green seedless grapes in clusters, for garnish

* The original recipe calls for "1 3/4-oz Wheel imported Brie". I think this might be an error, it could possibly be "One 3/4 LB wheel of Brie, but I don't know for sure. -km-

WITH A SMALL, flexible knife, cut away rind from top of chilled cheese. Be careful not to remove or split the rind on the sides. It will form a wall for the melted cheese. Sift 1 tablespoon of confectioners' sugar evenly over the surface and arrange almonds on top, pressing gently into place. The cheese can be prepared to this point as many as 2 days in advance. Cover loosely with foil and refrigerate. Bring to room temperature before heating, place rack 6 inches from heat source and preheat the broiler. Line large baking sheet with aluminum foil, place cheese on it and sift 1 tablespoon of confectioners' sugar over nuts. Broil cheese until top is evenly browned--about 1 to 2 minutes. Rotate cheese, if necessary, for even browning. Watch carefully so it does not burn. Use foil to lift cheese and transfer it to serving platter. Tear foil and gently remove it. Garnish with clusters of grapes.

Volume I of Abby Mandel's cookbook, "Fast and Flavorful" (Cuisinarts Cooking Club, Inc., 1985).

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

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