| 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
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