| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers, Seasonings | 1 | Wheel | |
INGREDIENTS
| 1 | Wheel of ripe brie (~5 lbs.) | |
| 1 | c | Chopped walnuts |
| 1 | c | Chopped fresh dill |
| 1/2 | c | Poppy seeds |
| 1 | c | Chopped watercress |
| 1 | c | Slivered almonds |
| 1 | c | Chopped chives |
INSTRUCTIONS
"Although brie is not a fresh cheese, it, too, has a wonderful affinity for any number of herbs. A large wheel topped with a variety of herbs and served with bread or crackers is a buffet in itself. DIRECTIONS: =========== Cut off the top rind of the brie. Lightly mark the top of the cheese into four pie-shaped wedges with a knife, then divide each wedge into three more wedges, again marking lightly. Sprinkle half the walnuts onto one of the wedge-shaped areas and press them gently into the surface. Repeat the process with half of each of the remaining ingredients, proceeding in order around the wheel. Allow the brie to stand at room temperature for 30 minutes before serving. The wheel can be loosely wrapped and refrigerated for as long as four hours. * Source: The Herb Companion - June/July 1993 * Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”